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Avocado garlicky mushroom toast is my go-to recipe when I need a nourishing breakfast or lunch that tastes gourmet but comes together with what I usually have in the kitchen. The creamy avocado and savory mushrooms hit all the right notes for something deeply satisfying yet fresh.
I first whipped this up on a rushed Monday morning and was instantly hooked by how the lemon brightens the avocado while the thyme makes the mushrooms taste like a special treat. Now I make it whenever I want to impress friends or just treat myself.
Ingredients
- Chestnut mushrooms: You want firm smooth mushrooms for best texture they deliver earthy deep notes any brown mushroom works in a pinch
- Fresh garlic: Freshly crushed garlic infuses the oil so every bite is fragrant avoid pre-minced garlic for fuller flavor
- Olive oil: Choose extra virgin for richness and a little pepperiness
- Tamari: Use this instead of soy sauce for a deeper savory taste and to keep it gluten free always check the label for quality
- Fresh thyme leaves: Bright herbal flavor and a beautiful aroma use fresh for the most impact dried thyme works if needed
- Black pepper: Freshly cracked pepper wakes up all the flavors grind right before using
- Ripe avocado: Go for a slightly soft avocado that gives to gentle pressure avoid any with sunken or dark spots
- Fresh lemon juice: Just squeezed lemon lifts the avocado and keeps it green
- Sea salt or pink Himalayan salt: Both add minerals and clean taste pick coarse salt if you love a little crunch
- Sourdough or bread of your choice: Crunchy sourdough is my favorite for its tang and chew but any hearty bread will do
Instructions
- Prepare the Mushrooms:
- Clean and slice the mushrooms making sure to remove any visible dirt. Heat olive oil in a large frying pan over medium heat then add the crushed garlic. Gently stir the garlic for about one minute watching closely so it does not brown this infuses the oil with flavor.
- Cook the Mushrooms:
- Add the sliced mushrooms and a generous splash of tamari to the pan. Toss to coat the mushrooms then let them cook for eight to ten minutes stirring occasionally. Cook until the mushrooms have released all their liquid and start to caramelize and the pan looks mostly dry. Sprinkle in fresh thyme leaves and black pepper stir one more time just as you remove from heat.
- Prepare the Avocado:
- While the mushrooms cook cut the avocado in half remove the pit and scoop the flesh into a bowl. Use a fork to mash it until mostly smooth but still a little chunky. Sprinkle in fresh lemon juice and salt and mash again so the seasoning is even and the mixture is creamy with a little texture.
- Toast the Bread:
- Choose your favorite hearty bread and toast until golden brown and crispy at the edges. Sourdough is wonderful for its flavor and strength to hold the toppings.
- Assemble the Toast:
- Spread a thick layer of mashed avocado onto each slice then top generously with the garlicky mushrooms. Arrange so the mushrooms are piled up high and every bite gets a mix of creamy and savory.
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The thyme is probably my favorite part because it adds a burst of green flavor and smells so inviting when it hits the hot mushrooms. My family always hovers by the stove when I cook the mushrooms since the scent alone feels like a warm hug.
Storage Tips
If you have leftovers keep the cooked mushrooms and mashed avocado in separate airtight containers in the fridge. Both are best eaten within one day for peak freshness. To prevent avocado browning press a piece of plastic wrap right onto its surface before sealing. Toast bread only when ready to eat so it stays crisp.
Ingredient Substitutions
Try white button or cremini mushrooms if chestnut mushrooms are unavailable. You can swap tamari with regular soy sauce if gluten is not a concern. Any favorite fresh soft herb can stand in for thyme like parsley or chives for a milder profile. I have also enjoyed this on thickly sliced whole grain or gluten free bread.
Serving Suggestions
Serve this toast with a handful of peppery arugula or a soft poached egg for extra protein. For brunch add fresh tomato slices or a sprinkle of chili flakes for a little heat. This dish is ideal for breakfast lunch or a satisfying snack and pairs beautifully with citrusy iced tea.
Cultural Context
Avocado toast has roots across many cultures from Central and South America to modern cafes in Australia and California. Topping bread with earthy savory mushrooms is a classic European-style upgrade that makes the meal both filling and elegant.
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This toast is quick luxurious and endlessly adaptable. Once you try it you will want to make it again and again.
Frequently Asked Questions
- → What kind of mushrooms work best?
Chestnut mushrooms are ideal for their earthy flavour, but cremini or button mushrooms make great alternatives.
- → Is sourdough the only bread option?
No, you can use any bread you like. Whole grain, rye, or even gluten-free options pair well with the toppings.
- → Can this be made vegan and gluten-free?
Yes, the toppings are plant-based and gluten-free bread can be used to accommodate dietary needs.
- → How can I enhance the flavour further?
Try adding red pepper flakes, a drizzle of extra virgin olive oil, or finishing with fresh herbs like parsley or basil.
- → What’s the best way to mash the avocado?
Use a fork to mash the avocado with lemon juice and salt for a creamy yet slightly chunky spread.