Herbed Spinach Mushroom Toast
I’ve rediscovered my love for mushrooms lately. Bella, king oyster, enoki, shiitake — you name it, I’ll eat it!
They have a great meaty texture that, while they can’t completely replace meat for me, they’re a great stand-in for protein especially when I’m low on time to cook. This is especially true in the mornings when I wake up just in time to start work 😆
Seriously, has anyone else’s sleep schedule totally changed because of COVID? I used to get up so early to get ready, walk Momo, and then doing the whole commute to work routine, but now I just get up in time to make coffee and something quick to eat before checking my emails and Slack.
Either way, this toast recipe is quick as long as you prepare the herb compound butter in advance. Even better, the butter can be used for so many other things! You can spread it straight on some hot toast or use it to coat freshly cooked pasta — seriously, it’s great.
Herbed Spinach Mushroom Toast
Makes 1 serving
Ingredients:
½ tbsp herbed compound butter (recipe below)
4-5 mushrooms, sliced (I used baby bella mushrooms, use whatever you want!)
½ cup spinach
1 tbsp goat cheese
1 egg
1 slice toasted bread (I used milk bread, again, use whatever you’d like)
Salt and pepper to taste
Optional: red pepper flakes
Instructions:
In a small pot, heat up enough water to barely cover an egg until boiling. Gently place the egg into the pot (try not to just drop it or the shell might crack). Cover the pot with a lid and lower the heat to medium so the egg isn’t bouncing around.
In a separate bowl, combine cold water and some ice. After the egg has cooked for 6 minutes, move it from the hot pot to this ice bath to stop the cooking — this is the key to a soft boiled egg! After the egg doesn’t feel hot to touch, peel the egg and set it aside.
If you haven’t yet, toast your bread now and then spread your favorite goat cheese on top (I’m partial to Cypress Grove’s Purple Haze these days) and set it aside.
In a medium-sized pan, heat up the compound butter over medium-high heat and add the mushrooms once the butter has melted.
Saute the mushrooms in the butter until they’ve shrunk a bit and have softened, and then add in the spinach. Since the spinach cooks faster, only add it in when the mushrooms are mostly cooked through.
Sprinkle some salt and pepper and toss the veggies in the butter until well mixed and cooked through.
Scoop the mushrooms and spinach onto the toast and place the egg on top. Feel free to smash it so the yolk runs all over the surface 😋
Finish it off by sprinkling some more salt and pepper on top based on your personal taste. Option to add red pepper flakes here if you want some spice — I recommend it!
Herbed Compound Butter
Ingredients:
1 stick of butter, softened
4 cloves of garlic, minced (I LOVE garlic so use 3 cloves if you’re not as much of a fan)
¼ cup finely chopped parsley
¼ cup finely chopped cilantro
½ tbsp chopped rosemary
½ tbsp chopped thyme
½ tsp dried oregano
1 jalapeno, deseeded and minced
½ shallot, minced
Salt and pepper to taste (I’d estimate about ½ tsp salt but really, just try it and add more to your liking)
Instructions:
Mix everything together in a bowl until well incorporated.
Keep at room temp if you’re going to use it immediately, otherwise, just store it in Tupperware in the fridge. If you want to get fancy, you can use wax paper to form the butter into a log that you can slice up for future use. Here’s a quick tutorial I saw when I Googled it!
And seriously, this butter is good on basically anything. You won’t regret making it!
