Mushroom and spinach scramble

Today’s lunch was too good to not share. Mushrooms and spinach are two of my favourite vegetables: although bland in their uncooked states, they’re blank canvases to all sorts of tastes, and so perfect for a veggie fry-up. Using spring onion, chilli, and lemon to add some strong flavour, I whipped up a scrumptious lunch in next to no time.

Quite simply, this is all you’ll need:

  • four closed-cup mushrooms
  • a few big handfuls of spinach
  • two spring onions
  • butter, or olive oil
  • chilli flakes
  • salt and pepper
  • half a lemon
  • optional wodge of cheese to melt in.


To begin this versatile breakfast, lunch, or dinner, heat a frying pan, and slice up the mushrooms. Melt a knob of butter or heat a splash of oil (I much prefer cooking mushrooms in butter – the taste is so much better), before throwing in the mushrooms. Roughly chop the white ends of the spring onions, and add them to the pan when the mushrooms have started to gain a little colour.

Adding more fat if need be, begin wilting the spinach in the pan. Season generously with salt, pepper, and chilli flakes, crumbling in the cheese if you want it (which, really, you should). Once everything’s significantly reduced (after about five minutes), squeeze in a burst of lemon juice and incorporate well.

Serve over good-quality toasted bread, perhaps with a dollop of your favourite chutney. Bon appétit.

(There’s no picture here, which I make no apology for. I couldn’t wait.)



2 thoughts on “Mushroom and spinach scramble

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