Mushroom Toast

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

2 to 3 tablespoon olive oil (or sub with ½ butter or ghee)

8 ounces mushrooms - sliced or quartered (cremini, button, chanterelles, morels, shiitake, porcini, etc.)

4 garlic cloves- sliced, or rough chopped (not too small)

1 shallot - sliced

generous, 5 finger pinch of salt and pepper

2 tablespoons fresh thyme (or sage or rosemary)

splash wine (white, sherry wine, red, rose, marsala)- like 2 tablespoons

lemon zest of 1 small lemon

1 to 2 handfuls baby spinach leaves

2 pieces of toasted sourdough bread

Optional additions: drizzle of truffle oil, poached egg for the top, melty cheese (gruyere, swiss, brie, goat cheese), grated pecorino

Directions at feastingathome.com

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