Mushrooms on toast

I was chatting away at dance class the other night when a friend asked out of the blue if I like enoki mushrooms.  This is by no means the strangest question I've been asked at a dance class, but it was a little random.  As it turned out, she had bought a big bag of mixed veggies at a super cheap price because they were all near their use-by date.  Included in the bag were two packets of enoki mushrooms which she doesn't eat, so I came home with a little extra produce.

The next question was what to do with them given that they did have to be eaten almost immediately.  While I don't generally do a cooked breakfast on weekdays, mushrooms on toast seemed to be the perfect fit.

I usually just use normal button mushrooms for this, but the enokis worked really well.  I char-grill my bread on a stove top grill pan for a bit of extra fanciness, but you can easily just toast it.  I do love to also rub the bread with a garlic clove but I thought maybe that wasn't so good as a pre-work meal.  There is a little butter and some cheese in the recipe, but on the whole it is a pretty healthy, protein filled way to start the day.

Mushrooms on toast
2 slices of crusty bread
olive oil spray
a large handful of mushrooms - sliced if button type
a handful of baby spinach leaves
a couple of sprigs of parsley chopped
butter
parmesan
salt and pepper

Spray the bread with a little olive oil and char grill (or toast if you can't be bothered).

Melt a knob of butter in a small saucepan.  Add the mushrooms and cook till the moisture in them has almost evaporated and they are starting to brown.  Add the spinach leaves, parsley, a tablespoon or so of grated parmesan and salt and pepper to taste.  Stir everything till the spinach has wilted and the cheese has melted over everything.

Serve on the toast.