Buttery Mushroom and Spinach Toasts

Serve these hearty toasts with a tomato salad for a quick lunch or light supper.


Slideshow: Satisfying Vegetarian Recipes


  • Total Time:
  • Servings: 4

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  • 3 tablespoons extra-virgin olive oil
  • 1 pound shiitake mushrooms, stems discarded
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme leaves
  • 4 cups baby spinach (3 ounces)
  • 4 tablespoons unsalted butter
  • 2 tablespoons water
  • Kosher salt and freshly ground pepper
  • Four 1/2-inch thick slices rustic white bread, toasted

How to make this recipe

  1. In a large skillet, heat the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until browned and tender, about 6 minutes. Add the garlic and thyme and cook over moderate heat until fragrant, about 1 minute. Add the spinach and cook just until wilted, about 1 minute. Add the butter and water and swirl the pan until a buttery sauce forms. Remove from the heat and season generously with salt and pepper. Set the toast on plates, spoon the mushrooms and spinach on top and serve.

Contributed By Published November 2011

476587 recipes/june-2008-buttery-mushroom-and-spinach-toasts 2013-12-06T23:14:40+00:00 Melissa Rubel Jacobson fall|summer|4|basic-easy|fast|vegetarian|web-exclusive|weeknight-dinner|lunch november-2011,Melissa Rubel Jacobson,buttery mushroom and spinach toasts,easy vegetarian recipe,quick lunch recipe,spinach and mushroom in butter recipes,june-2008-buttery-mushroom-and-spinach-toasts 476587

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