Foccacia with Mushrooms & Spinach from Janet Doane

Spinach, Mushroom, & Zucchini Topping for Sprouted Buckwheat Focaccia

For the Topping:
2 cups fresh spinach, chopped
1 cup super fresh white mushrooms (or your favorite variety), sliced
1/2 to 3/4 cup zucchini, very thinly sliced (we use a Mandoline)
3-4 tablespoons green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons pine nuts or cashews
1 teaspoon each: fresh minced sage, rosemary, and thyme
1/4 teaspoon Himalayan or Celtic salt

Rinse veggies and mushrooms under cold water.
Pat dry.
Remove stems, or any wilted parts from spinach. Chop, and place in bowl.
Slice mushrooms, zucchini, and green onions.
Place in bowl and add olive oil, green onions, nuts, herbs, and salt.
Gently mix until all ingredients are coated.

Click here for Janet's blog link to her original post: http://healingfeast.com/SpinachSalad.cfm
& here for the Focaccia recipe: http://healingfeast.com/seedcakes.cfm