Savoury breakfasts are my jam! This creamy mushroom and spinach on rye toast is one of my go-to meals when I want something quick. It is full and flavour and keeps me satisfied for at least two hours.
I put up a poll in Instagram stories yesterday asking you if wanted recipes more frequently and the majority vote was YES. Since I aim to please, I will post more photos on Instagram. It should automatically translate to more recipes on the blog as long as they are brand new dishes.
In as much as I’m excited to post more recipes, I’m slightly nervous too because of my workload. If you don’t know already, I’m a wife and a mother of two kids. I don’t have as much time as I did when I was single, fresh out of university with no responsibilities, so its a lot harder for me to stay on top of everything. There’s so much I want to do, but time is never on my side.
That said, posting more recipes will allow me to show you more of what I eat throughout the day. I know you enjoy the ‘what I eat in a day’ type posts, and I’m planning to dedicate some more time into developing and posting them at least once a week. For now and with my higher posting frequency, you’ll get a better idea of what I eat on a daily basis.
I am not the biggest fan of bread, but if it is fresh, I’m bread’s biggest fan, haha! I think something or someone has been listening to my thoughts because a bakery just opened 30 seconds away from my home.
It has become impossible for me to walk past without buying a loaf or a roll. My children are now hooked on fresh bread, thanks to me. In fact, we’ve been eating bread on a daily basis since the bakery opened.
When the bread is fresh, I’ll eat it whether it is brown or white merely because I can’t resist the smell and taste. If freshness is not a factor, I’ll often choose rye bread because it keeps me feeling satisfied for much more extended periods than white or brown bread.
I love mushrooms, I always have. Since my vitamin d deficiency diagnosis, I’ve been eating them a lot more. I put mushrooms in almost every dish I cook to give me a boost. Just in case you didn’t already know, I have been taking a high-dose vitamin D supplement as my doctor prescribed. But, I also want to get into the habit of eating foods high in vitamin D more regularly, so that I don’t run into the same issues in future. I will, of course, continue to supplement, but I figure that I won’t be doing any harm by improving my diet.
Soy cream provides the creaminess in this recipe. You can use oat cream if you prefer, it works just as well. If you don’t like mushrooms, you can use a white bean like butter beans or cannellini beans.
Serves 1 Prep time: 5 minutes Cook time: 10 minutes
- 100g chestnut mushrooms, sliced
- Fry light spray or normal cooking oil
- 1 fat garlic clove
- 2 tbsp soy or oat cream
- Handful baby spinach
- 1 tbsp fresh parsley
- Salt, to taste
- 2 slices toasted rye bread
- Chilli flakes (optional)
- Spray a non-stick frying pan with 2-3 pumps of the fry light oil. Place the pan over medium heat, and once warm add the garlic. Cook for 1-2 minutes to soften without burning. Tip in the mushrooms and cook for 3-4 minutes until golden brown, stirring occasionally.
- Add the cream and parsley to the pan, season with salt if necessary then stir well and cook on a simmer for 30 seconds. Add the spinach then take the pan off the heat.
- To serve, place the toasted rye bread on a plate and top with the creamy mushrooms and spinach. Garnish with chilli flakes and extra parsley.
If you find that your mushrooms release too much water during the cooking process and make your sauce too watery, cook them first then set aside. Soften the garlic then add the mushrooms back into the pan follow the remainder of the recipe.