• 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


  1. 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.
  2. Cook for another 5 minutes stirring occasionally, or until mushrooms have softened nicely and become fragrant.
  3. Squeeze a lemon over the mushrooms and mix again. Set aside.
  4. Prepare the toast. Lay your toast on a plate.
  5. Scoop out the avocado flesh, and, using a fork, carefully mash one half onto each piece of toast.
  6. Season with salt and pepper and squeeze a lemon wedge over both pieces.
  7. Carefully mound your mushrooms over the avocado followed by a handful of arugula.
  8. Finish with a drizzle of good quality olive oil and flaky sea salt.
  9. Eat with a knife and fork.


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