Description
A delicious and healthy vegan breakfast or snack featuring toasted crusty bread topped with creamy mashed avocado and savory garlicky sautéed mushrooms, finished with a hint of lemon and optional red pepper flakes for a flavorful kick.
Ingredients
Scale
For the Toast
- 2 slices crusty sourdough or multigrain bread
For the Avocado Mash
- 1 ripe avocado
- Juice of 1/2 lemon
- Pinch of salt
For the Mushroom Topping
- 1 cup cremini or button mushrooms, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of crushed red pepper flakes (optional)
For Garnish
- Fresh parsley or microgreens
Instructions
- Toast the Bread: Toast the two slices of sourdough or multigrain bread in a toaster or on a skillet until they are golden and crisp, providing a sturdy base for the toppings.
- Sauté the Mushrooms: While the bread is toasting, heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 4 to 5 minutes until they begin to brown and release their moisture.
- Add Garlic and Seasoning: Stir in the minced garlic, salt, and black pepper to the mushrooms. Continue cooking for another 2 to 3 minutes until the mushrooms are tender and fragrant.
- Mash the Avocado: In a small bowl, mash the ripe avocado with the lemon juice and a pinch of salt until smooth but still slightly chunky for texture.
- Assemble the Toast: Spread the mashed avocado evenly over the toasted bread slices. Top generously with the warm garlicky mushrooms.
- Garnish and Serve: Sprinkle with crushed red pepper flakes if desired and garnish with fresh parsley or microgreens. Serve immediately for the best taste and texture.
Notes
- Add a fried or poached egg on top for extra protein and richness.
- Drizzle with balsamic glaze or truffle oil to elevate the flavor profile.
- Use gluten-free bread to make this recipe suitable for gluten-sensitive individuals.
