50g butter with Mediterranean herbs, or garlic butter
4 large flat mushrooms
225g bag baby spinach
4 thick slices of bread, preferably granary from a small loaf
4 generous slices of cheddar cheese, about 100g/4oz
Turn your grill on to high to give it a chance
to heat. Put three quarters of the butter in
your largest frying pan and heat until melted.
Take each mushroom and pull away the stalk
then put the mushrooms in the buttery pan,
flat side down. Scatter round the stalks,
tearing them as you go to break them up a
little. Cook over a high heat for 5 minutes,
turning the mushrooms over half way
through, until they are golden and juicy.
Meanwhile toast the bread in a toaster or
under the grill and when ready, spread with
the remaining butter.
Take the mushrooms from the pan (leave
the stalks behind) and put them cup side up
in a shallow heatproof dish. Now tip the
spinach into the pan with the stalks and stir it
around in the buttery juices for about a
minute, just until it wilts. Pile the mixture onto
the mushrooms, cover the spinach with a
slice of cheddar and flash under the grill until
the cheese just melts. Serve each
mushroom on a slice of the buttered toast
and spoon over the juices.