Creamed mushrooms and baby spinach on pumpernickel toast

Creamed mushrooms and baby spinach on pumpernickel toast
Yield: 2

Creamed mushrooms and baby spinach on pumpernickel toast

Pumpernickel is slightly sweet and that bit of sweetness does nothing but good things for the earthy richness of creamed mushrooms. The spinach will get just a bit wilted from the heat of the toast and the heat of the mushrooms, leaving a couple of different types of both soft and crunchy between the soft onions and mushrooms and the half wilted spinach and toast.


  • 2 tablespoons butter
  • 2 green onions, finely sliced
  • Salt and pepper to taste
  • 8 cups sliced crimini mushrooms (about 2, 227 g containers)
  • 1/4 cup heavy cream
  • 1/2 cup baby spinach
  • 2 slices pumpernickel bread, toasted


  1. Melt the butter in a skillet over medium-high heat, and when the butter has melted add just the whites of the sliced green onions. When onions have softened season with salt and pepper and add sliced mushrooms. Cook stirring often until mushrooms have released their liquid and begun to brown, about 6 minutes. Turn heat to low and add heavy cream, continue to cook until the cream has been absorbed, about another 3 minutes. Taste for seasoning and adjust as necessary.
  2. Place each slice of toasted bread on a plate, then divide spinach between them. Top each one with mushrooms then liberally garnish with sliced green onion tops.


Skillet with mushrooms, onions, and butter

Mushrooms cooking in butter

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