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Mushroom and Coriander Brunch
- hannahlouisedougla
- Dec 6, 2017
- 1 min read
Mushroom and Coriander Brunch
INGREDIENTS:
Mushrooms: Chopped
Spinach
Plum Tomatoes
Fresh Coriander
Fresh Lime
Fresh Garlic (2 cloves)
Chilli Oil
METHOD:
Head some oil in a pan. (Can be any oil, I use rapeseed). Crush the garlic cloves and add to the pan for a minute.
Add the chopped mushrooms and whole plum tomatoes and put the lid on. Keep heat low. Once mushrooms are almost done add in your spinach.
Add salt, pepper and a handful of fresh coriander to the pan. Toast some bread.
Once cooked, serve on toast with another handful of fresh coriander. Squeeze some fresh lime juice and drizzle some chilli oil on top and enjoy!
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