- 1 x 400 g punnet brown mushrooms
- 50 g butter
- ½ cup cream
- 2 cloves garlic, crushed
- sea salt and freshly ground black pepper, to taste
- 4 slices Woolworths low-GI seed bread
- 100 g baby spinach, blanched
Tear the mushrooms into chunks.
Fry in the butter on all sides until tender. Add the cream and garlic and cook until reduced and thickened. Season to taste.
To serve, toast the bread and butter each slice. Top with the spinach and mushrooms.
Cook's note: I enjoy this recipe as a simple and satisfying, low-effort midweek supper. The creamy mushrooms and seed bread combo is nice and filling – no feelings of deprivation here.