Spinach & Mushroom Toast

This Recipe is a personal favorite because it’s just easy to make.

Spinach & Mushroom Toast

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes


  • frying pan
  • Toaster


  • 2 king oyster mushrooms
  • 1/2 bag of Spinach
  • 1 red onion
  • 1 clove Garlic
  • 1 tsp nutritional yeast
  • 1 tsp mixed provence herbs
  • 1/2 cup water
  • 2 slices of bread (it's up to you which variety you use)


  • First make your herb and nutritional yeast mixture in aside bowl or ramekin. This is going to be the base for your flavours. (optionalto use "everything but the bagel" seasoning. Or a vegetable stockcube if you want more flavour)
  • Prepare your onions / garlic (optional to use ginger ornutmeg here as it simply adds to the flavours of your end meal).
  • put your pan on your stove top to a medium heat and addhalf of your cup of water. with the water to this meal it is a lot of intuitionand what you feel is appropriate. you do not want to burn any part of this.
  • Time to let your spinach wilt down, this should take about3 – 5 minutes you can use your intuition on this preparation. then once it isready, you want to strain your spinach but keep your water (do not throw itaway as this spinach stock is a big flavour component to your end meal).
  • withyour spinach set aside, you can now add your herbs, onion, garlic to the panfor about 2 – 3 minutes and then add your chopped mushrooms, this adds a nicedepth of textures. you will want to make sure your mushrooms are cookedthrough. If the mix is too watery to towards the time you feel is appropriateto serve it's ok to strain off what you won’t want.
  • Time to toast your bread.
  • Nowyou can construct your meal. My suggestion is to first add your spinach on topof the toast, then top with your mushrooms, onion and garlic mixture. until youhave some reasonably tasty built mushrooms on toast.

Depending on how many you wish to serve you can just multiply the quantities. The type of mushrooms used is optional to what you can afford, I used king oyster as it’s what I has purchased however this recipe it versatile to other varieties of Edible mushrooms.