Spanish Tapas Style Toasted Bread with Sauteed Mushrooms and Spinach Recipe
Serving Size / Yield
- 1 lg. loaf rustic bread (French or Italian loaf works fine), sliced into 24 slices
- 1 lb. fresh spinach, washed and drained
- 1/2 Tbs. chicken stock
- 1/2 Tbs. soy sauce
- 1 Tbs. garlic, minced finely
- 2 lb. mushrooms of choice, trimmed and roughly chopped
- approx 1 1/2 C. grated Manchego cheese
Turn the broiler on and toast bread slices on cookie sheet for approximately 2 minutes or until toasty (do not burn). Turn off broiler and set the oven to the warm setting.
While oven cools, heat olive oil over medium heat in a big skillet (at least 12-inches around and 4 inches deep). Add the garlic when the oil begins to shimmer and saute until fragrant. Add the mushrooms and cook for approximately 10-15 minutes or until they lose all of their moisture. Remove mushrooms from the skillet and add the chicken stock, soy sauce, and spinach. Toss ingredients, turn heat to lowest setting, and cover.
When spinach has just wilted, remove the cookie sheet of bread and place some spinach on top, ensuring not to add any remaining spinach liquid. Add the cooked mushrooms, and some grated cheese. Return to the oven for about 10 minutes or until the cheese melts.