CREAMY MUSHROOMS & SPINACH ON TOAST

Heat the oil and butter in a heavy frying pan. Add the onions and garlic and cook for 2 minutes until tender. Add the mushrooms and cook over a medium heat for about 3 minutes, stirring so that the vegetables do not stick to the bottom of the pan.

Stir in the Worcestershire sauce, cream and salt and pepper. Cook for a further 5 minutes, stirring until the sauce is reduced and thickened. Season to taste.

Toast the bread slices until golden brown and divide between four plates. Top toast with creamy spinach and mushrooms, sprinkle over freshly grated parmesan cheese and serve warm.

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 120g Leaderbrand Classics Baby Spinach Leaves
• 1 tbsp olive oil
• 50g butter
• 1 small onion, peeled and finely chopped
• 2 cloves garlic, minced
• 200g brown field mushrooms, cleaned and sliced
• 350g button mushrooms, cleaned and sliced
• 2-3 tablespoons Worcestershire sauce
• 150ml cream
• Salt & freshly ground black pepper