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.

 Ingredients:

Serves 4

• 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.