Avocado Garlicky Mushroom Toast with Sourdough (Print version)
Creamy avocado and garlicky seared mushrooms on crisp sourdough toast, ready in 15 minutes for a fast savory breakfast or lunch.
# Ingredients:
For the garlicky mushrooms
01 -
8 oz (225 g) cremini or baby bella mushrooms, wiped clean and sliced
02 -
2 tablespoons extra virgin olive oil
03 -
2 cloves garlic, minced
04 -
1/2 teaspoon fresh thyme leaves
05 -
1 tablespoon tamari or soy sauce
06 -
1/4 teaspoon red pepper flakes (optional)
07 -
Freshly ground black pepper
For the avocado
08 -
1 large ripe avocado
09 -
1 teaspoon fresh lemon juice
10 -
Pinch of fine sea salt
To serve
11 -
2 thick slices sourdough bread
12 -
Flaky sea salt
13 -
Microgreens or chopped fresh parsley (optional)
# Instructions:
01 -
Heat olive oil in a skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 3 to 4 minutes until one side is deeply golden. Toss and cook 2 to 3 minutes more until tender and reduced. Stir in the garlic, thyme, tamari, and red pepper flakes. Cook for 30 seconds until fragrant, then remove from heat.
02 -
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add lemon juice and a pinch of salt. Mash with a fork until mostly smooth with a little texture remaining.
03 -
Toast the sourdough slices until the edges are deeply golden and the centers feel firm and dry. A toaster or dry skillet both work well.
04 -
Spread the mashed avocado thickly over each slice of toast. Pile the warm mushrooms on top and finish with flaky sea salt and microgreens or parsley. Serve immediately.
# Good to know:
01 -
Serve immediately while the toast is crisp and the mushrooms are warm.