Garlic Mushrooms and Spinach on Toast

Ingredients:

• 2 tbsp olive oil
• 250g chestnut mushrooms, sliced
• 2 cloves garlic, minced
• 200g baby spinach
• 4 slices white sourdough batard loaf
• Salt and freshly ground black pepper, to taste
• Fresh thyme, for garnish

Method:

1. Heat the olive oil in a large frying pan over medium heat. Add the sliced chestnut mushrooms with a pinch of salt and cook, stirring occasionally, until golden brown (about 6-8 minutes).
2. Add the minced garlic and cook for another minute until fragrant.
3. Toss in the baby spinach, stirring until wilted (about 2-3 minutes). Season with black pepper and adjust salt to taste.
4. Meanwhile, toast the sourdough slices to your liking.
5. Spoon the mushroom and spinach mixture over each slice of toasted sourdough. Garnish with fresh thyme leaves.