A simple healthy vegan recipe for Mushroom Toast with Spinach, Garlic, Thyme and Lemon zest. Serve it as a meal with a hearty salad, or top it with an egg for breakfast. A great way to use up sourdough bread!
Heat oil over medium heat. Add shallots, garlic and mushrooms, add salt and pepper and saute, stirring until mushrooms release their liquid, lowering heat to medium-low- if necessary to prevent shallots from getting too dark.
Cook-off all the mushroom liquid and let them get nice and golden and slightly crispy on the edges. Add the thyme, wine and lemon zest and cook off the wine, about 2 minutes.
Toss in the spinach, letting it wilt, adding more if you like.
Taste and adjust the salt and pepper according to your taste.
If the mixture seems dry you could drizzle with a little more olive oil, which will nicely coat the toast.