Avocado Garlicky Mushroom Toast
A delightful combination of creamy avocado and savory mushrooms, perfect for breakfast, lunch, or a light dinner. This vegan-friendly dish is quick to prepare and full of flavor.
Ingredients
For the Mushroom Topping
- 250 grams chestnut mushrooms, cleaned and sliced
- 1 clove garlic, crushed
- 15 millilitres extra virgin olive oil
- 15 millilitres tamari sauce Can substitute with soy sauce or coconut aminos.
- 2 tablespoons fresh thyme leaves
- freshly ground black pepper, to taste
For the Avocado Spread
- 1 ripe avocado Use a ripe avocado for a creamy texture.
- Pinch sea salt or pink Himalayan salt
For the Base
- 2 slices sourdough bread or bread of choice Gluten-free if using gluten-free bread.
Instructions
Preparation
- Heat olive oil in a large non-stick frying pan over medium heat.
- Add crushed garlic and sauté for 1 minute, stirring to prevent burning.
Cooking the Mushrooms
- Incorporate sliced mushrooms and tamari sauce, cooking for 8 to 10 minutes until the mushrooms release their moisture and become tender.
- Stir in thyme leaves and season with freshly ground black pepper.
Preparing the Avocado
- In a bowl, mash the avocado with a fork until creamy.
- Stir in lemon juice and a pinch of salt until smooth and well combined.
Toasting the Bread
- Toast bread slices until crisp and golden.
- Evenly spread the mashed avocado onto each toasted slice.
- Top generously with the sautéed mushrooms.
- Serve immediately.
Notes
This dish is best served warm. You can add extra toppings like cherry tomatoes, radishes, or a sprinkle of chili flakes for added flavor.