Brunch the Sunday Way mushrooms and spinach on sourdough toast Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Brunch the Sunday Way mushrooms and spinach on sourdough toast By You Magazine - July 12, 2020 Buttery mushrooms, spinach and cannellini beans – this mushrooms and spinach on sourdough toast recipe is a plate of veggie brunch heaven. Patricia Niven SERVES 2 TIME TAKEN 45 MINUTES 4 portobello mushrooms 2 tbsp rapeseed oil 60g rosemary butter (see Tip) 50g baby spinach sea salt and black pepper 2 poached eggs 2 slices of sourdough bread 30g rocket ½ tsp olive oil 25g parmesan cheese, shaved FOR THE WHITE BEAN PUREE 400g tin cannellini beans, drained and rinsed juice of ½ lemon 1 garlic clove 3 tbsp olive oil 1. Preheat the oven to 190C/170C fan/ gas 5. For the white bean purée, put all the ingredients in a blender and blitz until smooth. Season with salt then place in a small pan over a low heat for 6-8 minutes until hot, stirring regularly. Set aside. 2. Peel the outer skin from the mushrooms, then gently wash them with cold water to remove any dirt. Pat dry with kitchen paper. Slice the mushrooms and set aside. 3. Heat the rapeseed oil in a large nonstick frying pan over a high heat. Add the mushrooms and sauté for 6-8 minutes, tossing every couple of minutes. Drain off any excess water that the mushrooms release. Add the rosemary butter to the mushrooms and continue to sauté for 2 minutes, then add the baby spinach and allow to wilt for a minute or so. Season with salt and pepper. 4. Poach the eggs and while they are cooking, toast the sourdough slices. 5. To assemble, spread 2 tablespoons of purée over each piece of toast. Spoon the mushrooms and spinach over the top of the toast and purée, then place a poached egg on top. 6. Lightly dress the rocket with the olive oil and place on top of the mushrooms. Sprinkle over the parmesan and serve. TIP For rosemary butter, melt 60g unsalted butter in a small pan until it has browned slightly and has a nutty aroma then set aside. Add 2 sprigs of rosemary, ½ red chilli, deseeded, and 2 garlic cloves, all finely chopped. Place the butter back on the stove and cook for 3 minutes to release the flavours. Pour the butter into a sealable container and store in the fridge. It will keep for up to 2 months. Now buy the book with £5 off Brunch the Sunday Way by Alan Turner and Terence Williamson is published by Frances Lincoln, price £14.99. To order a copy for £9.99 until 26 July go to whsmith.co.uk and enter the code YOUBRUNCH at the checkout. Book number: 9780711248595. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved