INGREDIENTS ( SPINACH AND MUSHROOM MELTS ) :
1/2 cup butter 125 mL
5 garlic cloves 5
3 cups sliced mushrooms 750 mL
DLS* or salt and pepper to taste
10 oz. fresh baby spinach 300 g 1/2 loaf French bread, toasted 1/2 loaf mozzarella or your favourite cheese, sliced sliced sun-dried tomatoes in oil (optional)
- In a frying pan, melt the butter and sauté the garlic and mushrooms until the mushrooms are golden brown, about five minutes. Add DLS* and spinach. Stir until the spinach is just wilted, about 1–2
- Heap the spinach mixture on toasted French Top with cheese and broil until the cheese melts. Garnish with tomatoes if desired.