Ingredients
- 2 slices of sourdough bread, lightly toasted
- 1 ripe avocado
- 2 wedges of lemon
- Avocado oil
- Half of a pound of mixed mushrooms roughly chopped (oyster,shiitake,cremini)
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 small sprig of rosemary
- Handful of arugula
- Olive oil
- Flaky sea salt
Preparation
- Prepare the mushrooms. Drizzle some avocado oil in a frying pan over medium high heat. Sauté mushrooms until they start to brown. After 10 minutes, add the minced garlic and rosemary sprig and season generously with salt and pepper.
- Cook for another 5 minutes stirring occasionally, or until mushrooms have softened nicely and become fragrant.
- Squeeze a lemon over the mushrooms and mix again. Set aside.
- Prepare the toast. Lay your toast on a plate.
- Scoop out the avocado flesh, and, using a fork, carefully mash one half onto each piece of toast.
- Season with salt and pepper and squeeze a lemon wedge over both pieces.
- Carefully mound your mushrooms over the avocado followed by a handful of arugula.
- Finish with a drizzle of good quality olive oil and flaky sea salt.
- Eat with a knife and fork.
Tip:
Mushrooms can be prepared up to three days in advance. They can be served cold or at room temperature.
Recipe by: Shaunna Leinster – Culinary Nutritionist
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