by: Sophia Roe
Cook Time
10-15 minutes
Prep Time
15 minutes
Yield
6–8 toasts
Total Time
10-15 minutes
Prep Time
15 minutes
Yield
6–8 toasts
ingredients
- Wilted Greens Ingredients
- 2 tablespoons olive oil
- Juice of 1 lemon
- ½ teaspoon kosher salt
- 2 cups spinach, finely chopped
- ½ cup slivered almonds, toasted
- Mushroom Toast Ingredients
- 1 large loaf country bread, sliced and toasted (enough for 6–8 slices)
- 1 clove garlic
- 4 tablespoons olive oil
- 5 tablespoons butter, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 serrano chile, optional
- 1 tablespoon thyme, roughly chopped
- 2 tablespoons coconut aminos
- 3 tablespoons olive brine
- Zest of 1 lemon
- 1 teaspoon kosher salt
- 3 pounds portobello and/or cremini mushrooms, thinly sliced Cracked black pepper, to taste
directions
Wilted Greens
- In a mason jar, mix together olive oil, lemon juice and salt. Shake until well-mixed.
- Place spinach and almonds in a bowl. Pour dressing over greens and toss.
- Top each mushroom toast with wilted green and almond mixture while mushroom toast is still hot.
Mushroom Toast
- Cut bread into equal slices, and toast to preferred toast level. (I love mine golden brown and crunchy.)
- Rub each toast with a clove of raw garlic and brush with olive oil for flavor. Set aside.
- In a mixing bowl, combine olive oil, butter, garlic powder, onion powder, optional serrano chile, thyme, coconut aminos, olive brine, lemon zest and salt.
- Bring a skillet to medium heat. Add mushrooms to the dry pan and sprinkle with salt. Cook for 2–3 minutes to release moisture. Slowly spoon 2–3 tablespoons of the butter/olive oil/spice mixture over the mushrooms and cook for another 2 minutes. Repeat in batches, as needed. Once finished, top toast with mushrooms, and top mushrooms with a portion of wilted greens. Season with cracked black pepper.
notes
Substitute vegan butter to make this dish vegan.
