Wild mushrooms on spelt toast

Wild mushrooms on spelt toast

By
From
Superfoods
Serves
4-6

This recipe is incredibly flexible because the mushrooms I’ve listed are just examples of the many different mushrooms you could use. So be adventurous and maybe try some other interesting varieties, as there are so many to choose from.

Ingredients

Quantity Ingredient
250g mixed fresh mushrooms
2 tablespoons coconut oil
1 small onion, chopped
35g almonds, roughly chopped
2 garlic cloves, chopped
handful spinach
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 slices spelt bread, toasted
1 lemon, halved
balsamic vinegar, for drizzling

Method

  1. Make sure you give your mushrooms a good clean first. Slice any large mushrooms but keep the small ones whole.
  2. Heat the coconut oil in a frying pan until it melts, then add the chopped onion. Cook over a medium heat until the onion becomes translucent.
  3. Add the mushrooms, coat them in the coconut oil and cook for 3 minutes, or until they begin to soften.
  4. Add the almonds, garlic, spinach, cayenne pepper and turmeric and fry for several minutes. Remove from the heat and pile the mushroom mixture on top of toasted spelt bread.
  5. Squeeze your lemon over the mushrooms and drizzle some balsamic vinegar over the top before serving.

Note

  • Mushrooms are the only vegetarian food to contain vitamin D. vitamin D deficiency is on the rise in Britain. Amongst a host of other benefits, we need it to effectively absorb calcium.
Tags:
healthy
superfoods
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