Meal Occasion: Winter

• 1 loaf white or multigrain sliced bread
• 375g fresh white cup mushrooms, thickly sliced
• 1 bunch spinach
• 150g of mozzarella cheese, cut in thinly slices.
• Salt
• Pepper

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1. Heat 1 tablespoon of butter in a skillet and add the mushrooms. Cook until golden brown and set aside on a plate.
2. Bring a pot of water to boil. Add 1 bunch of spinach leaves and cook until wilted. When cooked, drain water well, allow to cool slightly and then squeeze water out of the spinach and place on a paper towel to ensure water is drained.
3. Meanwhile, heat up sandwich press.
4. Take two sliced of bread at a time and assemble the toasties. Place the mozzarella cheese first followed by spinach leaves and finally the sautéed mushrooms with a dash of salt and pepper and top with the second pieces of bread. Repeat as many times as necessary.
5. Heat up your sandwich press, cook toasties for a couple of minutes when the cheese starts melting and the bread is nicely toasted!

Serve hot and enjoy

• 200g mushrooms sliced, qtr. or halved (white, brown or portobello)
• 4 thick slices sourdough bread
• 40g butter
• 1 tbsp olive oil, plus extra to drizzle
• Lemon
• 3-4 sprigs or Thyme

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1. In a large frying pan over a high heat, melt the butter and add the thyme.
   
2. Once foaming, add mushrooms and a generous amount of salt and pepper. Sautee at high heat without turning for 2 minutes until the undersides are golden, then flip and continue cooking.
   
3. Drizzle olive oil on bread and toast your bread using the frypan until golden and layer up with your combination of toppings.
   

Choose your toppings:

Mushrooms & Egg

• 4 Poached eggs, scrambled or sunny side up
• Hollandaise sauce

Mushrooms & Avocado

• 1 Avocado smashed or sliced with squeezed lemon & rock salt

Mushrooms & Cocktail Truss

• 1 Cocktail truss tomato (cook alongside mushrooms in frypan with butter & thyme)
• Crumbled feta