Wash and cut mushrooms and spinach leaves in a fine consistency.

Cook on medium flame till all the water has evaporated.

Once cooked, switch off the flame and keep aside.

To make the white sauce, add in 1 tsp oil and roast the wheat flour for 2 mins. Add in milk and keep stirring to avoid any lumps. Add in salt, pepper, oregano and chiliflakes and stir continuously till the sauce thickens. Add in the spinach and mushroom mix and keep stirring on slow flame till everything comes together.

Toast two slices of multigrain bread and spread the mix evenly. Serve warm