Mushroom Pea Garden Toasts

Ingredients

• 4 Count Rustic bread - 4 slices (about 1 inch thick), Slices are about 1 inch thick.
• 3 Tablespoon Unsalted butter - 3 tablespoons (42 g), Use 1 tablespoon for toasting bread and the remaining 2 tablespoons for the vegetable topping.
• 2 Cup Leeks, white and light green parts, sliced and rinsed - 2 cups (180 g), Use white and light green parts only; slice, rinse, and pat dry.
• 8 Ounce Cremini mushrooms, sliced - 8 ounces (225 g), sliced
• 2 Count Garlic, minced - 2 cloves (6 g), minced
• 1 Cup Frozen peas, thawed - 1 cup (140 g), thawed
• 3 Cup Baby spinach, chopped - 3 cups (90 g), chopped
• 2 Tablespoon Fresh parsley, chopped - 2 tablespoons (8 g), chopped
• 1 Tablespoon Lemon juice - 1 tablespoon (15 ml)
• 0.5 Teaspoon Fine salt - 1/2 teaspoon (3 g)
• 0.25 Teaspoon Ground black pepper - 1/4 teaspoon (1 g)

Instructions

1. Prep vegetables and measure ingredients

   1. *Trim, slice, and rinse the leeks*, then *slice the mushrooms*, *mince the garlic*, and *chop the spinach and parsley*; pat the leeks dry and measure the remaining ingredients.

2. Toast the bread

   2. Melt *1 tablespoon butter* in a large skillet over *medium heat*; toast the bread for *2 to 3 minutes per side* until *golden and crisp*, then set aside.

3. Cook the leeks

   3. Melt the *remaining 2 tablespoons butter* in the same skillet; add the leeks with *a pinch of the salt* and cook for *3 to 4 minutes* until *soft and sweet-smelling*.

4. Brown the mushrooms

   4. Stir in the *garlic* for *30 seconds*, then add the *mushrooms*, remaining salt, and pepper; cook for *6 to 8 minutes* until the mushrooms are *browned and no longer watery*.

5. Add peas and spinach

   5. Add the *peas* and cook for *1 minute*, then fold in the *spinach* until *just wilted*, about *1 to 2 minutes*.

6. Finish and serve

   6. Turn off the heat and stir in the *lemon juice* and *parsley*; pile the *Cottage Country garden mushrooms and greens* onto the toasts and serve *warm*.