GARLICKY MUSHROOMS with FRESH PARSLEY & OREGANO
- 1 onion diced
- 2 garlic cloves minced
- 1 punnet of mushrooms - chestnut, button, shiitake all work
- 1 tbsp of wild oregano (fresh or dried)
- 1 bunch of parsley roughly chopped
- 100ml of oat milk
- 200g spinach
- 4 slices of sourdough, buckwheat or rye bread
Start by gently frying the onion and garlic in olive oil, ensuring not to burn the garlic. Add the mushrooms and cook for a further 8 minutes until they start to soften, add the oregano and oat milk and low the heat. Cook until mushrooms are soft. Add the spinach and wilt down. Remove the mushrooms into a dish and place the bread in the same pan with a little olive oil and black pepper cook on high 1 minute on each side to absorb the flavour.
Transfer the bread to a plate and place your mushrooms on top. Season with salt and plenty of black pepper.
This is so simple, delicious, great for breakfast and full of immune boosting nutrients. Mushrooms are high of B vitamins and selenium which is a powerful antioxidant which support the immune system and prevents damage against cells and tissues. Oregano is a wonderful herb full of anti-fungal, anti-microbial and anti-parasitic properties. It contains anti-oxidant - Thymol - which is a natural fungicide with antiseptic properties. It helps boost your immune system, works as a shield against toxins, prevent tissue damage and encourages healing.