Mushroom, spinach and chestnuts on toast
Our lovely neighbours gave us a loaf of sourdough, far too much to eat between two, so I decided to make a bruschetta style starter for a weekend treat. I had a few leftover mushrooms and chestnuts from earlier in the week. I Fried them off with some garlic, spinach creme fraiche and basil. It was delicious 😋 .
Mushroom, spinach and chestnuts on toast
Our lovely neighbours gave us a loaf of sourdough, far too much to eat between two, so I decided to make a bruschetta style starter for a weekend treat. I had a few leftover mushrooms and chestnuts from earlier in the week. I Fried them off with some garlic, spinach creme fraiche and basil. It was delicious 😋 .
Open in Cookpad AppSteps
- 1
Add a splash of oil to a pan over a medium heat. Add the onions and garlic and fry until soft (don’t let them burn)
- 2
Next add a little seasoning
And the crushed chestnuts and fry for another minute. Then turn up the heat to high and add a good lug of red wine and cook until the liquid has gone. Turn down the heat back to medium. - 3
Add the mushrooms and fry until soft. Then add the spinach. Once wilted, add the chopped basil, seasoning and creme fraiche. Toast the sourdough and serve.
Cooksnaps
Similar Recipes
More Recipes
-
Grilled Tilapia with Mushroom Sauce
-
-
-
-
-
-
Chamchamiya (Pearl Millet Cheela)
-
-
-
Deep Fried Belgian-Style Potato Fries
-
-
-
-
-
-
French Toast Rolls with Custard
-
-
-
Crockpot Saucy Veggie Chicken Stew 🍲
-
-
Pistachio and coconut flapjacks
-
-
-
-
Caper and lemon halibut with butterbean mash
Comments