Vegan Mushroom Brunch
This stunning vegan and paleo brunch recipe is packed full of health giving nutrients and is guaranteed to have your kitchen smelling amazing.
- 200g sliced chestnut mushrooms.
- 300g washed spinach.
- 1 crushed clove of garlic.
- 1 tablespoon of olive oil.
- 1 teaspoon of rosemary.
- Salt and pepper.
Sauté the mushrooms in a frying pan with the garlic and rosemary until tender.
Season with a good quality sea salt and pepper. Add the spinach and stir for 3 minutes until wilted.
Serve on top of toasted flatbreads for the perfect start to the weekend.