I am always on the lookout for a healthy breakfast, one that’s delicious and not too heavy. On a recent trip to the farmer’s market, I bought a beautiful variety of lion’s mane, blue oyster, and yellow oyster mushrooms—each delicious in their own way. While any mushrooms would be great in this recipe, the texture of the blue oyster and the crunch of a high quality mixed-grain or sourdough bread are a perfect match.
Mushrooms are one of the few plant based foods that are naturally high in Vitamin D and will boost your body’s ability to absorb the calcium that spinach provides, while the lemon helps with the iron absorption. It’s a power-packed plate!
blue oyster mushrooms (yellow oyster or lion’s mane would also be great)
spinach (a large handful per slice)
clove of garlic, chopped
olive oil
slices of good quality bread
lemon
salt + pepper
Wipe mushrooms with a damp cloth to remove dirt. Cut into 1/2 inch slices (precision isn’t necessary here). Heat a cast iron or skillet to medium high. Add olive oil and sauté mushrooms, stirring frequently to prevent burning. When they begin to lightly brown, add the garlic and cook for another minute or two. Toss in the spinach, and turn off the heat.
Brush olive oil on both sides of the bread and heat a skillet over medium heat. Place the slices of bread on the hot pan for 2 minutes on each side or until golden.
Scoop the mushroom and spinach mixture on to the bread and top with kosher salt, pepper, and a squeeze of lemon juice to taste.