After years of thinking mushrooms were gross, I was converted! They are so tasty and versatile.
This quick breakfast is a mushroom lover’s dream.
- 150 grams Mushrooms
- 1 teaspoon Olive oil
- ½ tablespoon Butter
- ¼ teaspoons onion powder
- ¼ teaspoons garlic powder
- Salt and pepper
- 1 slice Bread
- 25 grams Spinach
- 30 grams Hummus
Wash the vegetables. Cut the mushrooms.
Heat oil in a skillet. When the oil is hot, add the mushrooms and mix well. Season with salt and pepper and cook for about 3 minutes over medium-high heat, stirring occasionally. (If the pan gets too dry, add a few small droplets of water to prevent them from sticking.)
Add the butter, onion powder and garlic powder and season again with salt and pepper. Mix well. Allow the mushrooms to continue cooking for another 4-6 minutes, shaking the pan occasionally.
When the mushrooms are cooked to your liking, put the bread in the toaster and toss the spinach into the pan with the mushrooms. Add the spinach to the mushrooms and when they start to wilt, turn off the heat.
When the toasts are cooked, spread the hummus on top and garnish with mushrooms and spinach. Enjoy!