Garlic Avocado Toast (Printable Version)
# What You’ll Need:
→ Mushroom topping
01 -
250g of chestnut mushrooms, washed and sliced
02 -
1 garlic clove, minced
03 -
1 tablespoon tamari
04 -
1 tablespoon extra virgin olive oil
05 -
A sprinkle of fresh thyme leaves
06 -
Black pepper (ground fresh), to taste
→ Creamy avocado
07 -
1 perfectly ripe avocado
08 -
Juice from half of a lemon
09 -
A small pinch of sea salt or pink Himalayan salt
→ Serving
10 -
2 pieces of sourdough or any preferred bread
# Steps to Follow:
01 -
Warm up the olive oil in a large frying pan on medium heat. Stir in crushed garlic and let it cook for a minute, ensuring it doesn't burn. Toss in the mushrooms and tamari, cooking for 8–10 minutes, stirring occasionally as the mushrooms soften and release their juices. Add thyme leaves and finish with black pepper.
02 -
Scoop the avocado into a bowl and mash until it's smooth. Add in the lemon juice and a bit of salt, stirring everything together into a creamy mix.
03 -
Toast the bread until it's golden and crispy. Spread the creamy avocado evenly across the bread slices. Pile the cooked mushrooms on top. Enjoy right away.
# Additional Notes:
01 -
Toast fresh sourdough for the best crunch; use gluten-free tamari, if you need.