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Earthy mushrooms cooked with garlic and a bit of tangy tamari are piled on crunchy sourdough, then topped with smooth avocado. It's a casual, filling bite any time you need breakfast, lunch, or a fuss-free meal. Mushrooms and avocado together make a combo that's super tasty and pretty impressive, too.
This all started as a hearty breakfast hack so I'd stay full during busy days. Now it's what I whip up for weekend company—everyone wants to know how I do it before they leave.
Delicious Ingredients
- Sourdough bread gives a tangy crunch and stands up to all the toppings
- Sea salt sharpens up the flavors and brings out the best in everything
- Lemon juice perks up the avocado and keeps it from turning brown
- Ripe avocado makes a smooth, creamy spread that ties the whole thing together
- Fresh thyme leaves add a herbal pop right at the end
- Tamari sauce soaks into the mushrooms for loads of deep, savory taste
- Extra virgin olive oil helps brown the mushrooms and adds a fruity finish
- Fresh garlic gives the mushrooms a strong, fragrant base
- Chestnut mushrooms bring a rich, meaty bite that's super satisfying
Simple Steps
- Put everything together
- Start by spreading a fat layer of avocado on your toasty bread—reach the corners. Spoon over those mushrooms while they're hot. That mix of warm mushrooms and cool avocado is unbeatable, so eat up right away.
- Get the bread toasty
- Take your sourdough slices and toast 'em till they're golden with a crunchy outside but still have a little chew. A couple of minutes in the toaster and you're good to go.
- Whip up the avo
- Pop the avocado in a bowl and smash it with a fork—you want it mostly smooth but leave some little chunks. Pour in your lemon juice and sprinkle in a bit of salt. Mix that all together fast.
- Wrap up the mushrooms
- As mushrooms finish up, add the thyme and a shake of pepper. Let the herbs work their magic for just a minute. The mushrooms will shrink and get extra glossy.
- Cook up those mushrooms
- Slide mushrooms and tamari into the garlicky oil. Let 'em sit a few minutes so they brown on the bottom, then stir and keep going till they're golden and cooked down. About ten minutes in all.
- Start with the aromas
- Pour a splash of olive oil in a big nonstick pan. When it's warm, toss in your crushed garlic and keep it moving for a minute. That way, you keep the garlic fragrant and avoid burning it.
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Tamari’s my not-so-secret weapon. I stumbled on it when I ran out of salt once, and since then, I've never looked back. It gives the mushrooms a rich flavor that makes this toast something I crave all the time.
Plan Ahead
This works best fresh out of the kitchen, but you can prep bits ahead to speed things up. Mushrooms can be cooked and stashed in the fridge a couple days in advance—just warm them up quickly when you need. Avocado should get mashed right before you eat since it browns pretty quick, even with a squeeze of lemon.
Swap It Up
It’s super adaptable. Any type of mushroom is fair game—try portobellos for heft or creminis for something lighter. Not a sourdough fan? Whole grain or gluten-free bread totally work. If you’re skipping soy, swap tamari with coconut aminos for a sweet twist that goes great with mushrooms.
Nutritional Perks
Every piece packs a nutrition punch. You're getting plenty of vitamins—B ones from mushrooms and vitamin E from avocado. The good-for-you fats in avocado keep you fuller, longer and help your body soak up nutrients. Mushrooms do their part too, offering up immune boosters like beta-glucans, and sourdough’s easier to digest because of how it’s fermented.
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Common Queries
- → What bread works best?
Sourdough is perfect for its tangy taste and firmness, but you can swap it out for anything you like—whole-grain or gluten-free works great too.
- → Any alternatives for tamari?
If you don't have tamari, soy sauce works just as well. Gluten-free soy sauce is a good pick if needed.
- → How can I stop avocado from going brown?
Lemon juice slows down the browning process. To keep everything looking fresh, use it as soon as you've prepped it.
- → Can I prep the mushrooms in advance?
Sure, you can sauté the mushrooms ahead of time. Seal them in an airtight container and chill for up to two days. Just heat them up before using.
- → What’s a good way to spice things up?
A sprinkle of chili flakes or a little hot sauce on top can add an extra punch of heat. Mix it into the mushrooms too for a spicy twist.