Spinach and Mushroom Toast with Yogurt // Meatless Monday

Spinach Mushroom toast.jpg

12/11/17

I wish Dad would eat this toast for dinner. The pairing of tender, sautéed vegetables on crunchy, hearty bread is one of those unexpected combinations that is both filling and elegant enough for a main course. It’s also one of those unexpected combinations that will scare away people uninterested in food. Aka, dads. So, I made this on a Monday when Dad was at band practice. Mom and I call these nights MacAvoy Mondays (MacAvoy is both of our last names, both parents kept their last names and I took mom’s), and we commit to cooking new recipes and tasting new wines each week. It’s the one time we get to spend an ample amount of time sniffing, biting, chewing, and discussing without worrying about boring a third dinner guest. Still, I wish Dad would eat vegetables on toast because I happen to like that third dinner guest.

But I’m not here to convert people to foodies, I’m here to share food around a table with people who want to eat it, and sometimes that means certain recipes are reserved for Mondays. MacAvoy Mondays are often Meatless Mondays, because mom and I enjoy eating plant-based foods and look forward to any night that we can swing it. I was a vegetarian for 8 years and I still believe that this is the most sustainable way to eat. I ended my vegetarianism when I started to cook because I wanted to experiment with cooking meats, but still I cook very little of it and avoid it when I can at restaurants. So whether you’re celebrating Meatless Monday or MacAvoy Monday, this recipe will both fascinate and delight your palate, and amuse whatever foodie weirdo you’re sharing it with.

Spinach and Mushroom Toast with Yogurt

Recipe adapted from Tara Parker-Pope, NYT Cooking

What you need

  • 2 TB olive oil
  • 1TB butter
  • 16 oz baby bella mushrooms, thinly sliced
  • 1/2 lb spinach
  • 2 tsp chopped rosemary
  • 2 tsp dried thyme or oregano
  • 2 TB chopped parsley
  • 2 TB sherry vinegar
  • 1/4 c- 1/2 c red wine (I used Cabernet Sauvignon)
  • freshly cracked black pepper
  • Full fat Greek yogurt
  • Hearty wheat bread (or favorite loaf)

What you do

-Heat olive oil and butter in large sauté pan, add mushrooms and 1 tsp salt and cook over medium-low heat 5-7 minutes. Cook until most of their water evaporates, they shrink slightly, and start to brown. Don’t move them around too much.

-Add spinach, 1 more tsp salt and more olive oil if pan looks dry. Cook for about a minute until slightly wilted.

-Add rosemary, thyme/oregano, and parsley. Mix everything together.

-Increase heat to high, add sherry vinegar and cook until completely absorbed by vegetables. Add 1/4c red wine and cook until reduced by about half, add another 1/4c if pan is still dry and reduce by half again. That should all take about 3 minutes, depending on how hot your pan is.

-Turn off heat, season with freshly cracked black pepper. Taste. More vinegar? More wine? More spices? Perfect?

-Toast slices of bread, as many as you and your guests want. Spread toast with a good amount of greek yogurt, spoon mushroom-spinach mixture on top and drizzle everything with olive oil. Mom and I ate this on the side of leftover soup,  but it could easily be a main course, especially if you add smashed chickpeas to the mushroom-spinach mixture (just thought of that!!).

P.S. This is fork-and-knife, main course toast. Goes great with Champagne.

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