This recipe makes 2 slices of toast, but you will probably have mushrooms left over. Save them for your next slice of avocado toast. They'll stay fresh in the refrigerator for a few days.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast
Keyword: savory breakfast
Servings: 2
Author: Jenné
Ingredients
2tbspextra virgin olive oil
2clovesgarlicminced
10-15ozassorted mushroomstough stems removed, and chopped (if using trumpet mushrooms, try shredding them)
Add the garlic and sauté until slightly golden. Careful not to burn it.
Reduce heat to medium, and add the mushrooms, and stir. Then sprinkle in a pinch of sea salt.
Once the mushrooms begin to release their liquid, place a heavy pan on top of them. You could also use a bacon press, a lid, or a plate.
Reduce the heat to medium-low, and cook for 5-8 minutes. Take a peek at the mushrooms halfway through to make sure they aren't burning. Sticking a little is okay and normal.
Stir the mushrooms to unstick them from the pan, and season to taste with more salt.
Toast your bread and top with mashed avocado.
Season the avocado with a little salt (optional), then top with the mushrooms.
Season with sesame seeds, seaweed flakes, orange zest, and fresh herbs.