Toast is a timeless, simple meal you can make for breakfast, brunch, or lunch. If you have bread in your pantry, some sort of vegetable, cheese, or meat you can easily make some delicious toast! Today I bring to you a yummy toast with two of my favorite ingredients: mushrooms and avocado!
Avocado toast has been having a moment for quite some time now, and there’s no surprise as to why. Avocados and guacamole is amazing, and this mashed fruit paired with a warm crispy slice of bread is perfect for breakfast, a snack, and really any meal of the day. It’s also a healthy option for people watching their diets, especially if the bread used is whole grain.
And then there’s mushroom toast. Mushrooms are sautéed in oil and butter, usually topped with some herb like thyme or rosemary, and paired once more with warm crispy bread.
This recipe is the best of both worlds, mushrooms and avocado together! Trust me, this toast is addicting.
What kind of mushrooms should you use in avocado mushroom toast? Pretty much any edible mushroom will do! White mushrooms, shiitake mushrooms, and oyster mushrooms are my top choices for this toast. Did you know that edible mushrooms are actually edible fruit bodies of various fungi species? Edible mushrooms may appear above ground, and below ground.
What does it mean when mushrooms are commercially cultivated as opposed to foraged wild? Mushroom cultivation is the farming of fungi. Today, over 20 mushroom species are cultivated in 60 countries around the world. The top five producers are the United States, China, France, Netherlands, and Poland.
When sautéing mushrooms for our mushroom avocado toast, I like to use equal parts olive oil and unsalted butter. Butter brings an incredible flavor out of mushrooms, however has a tendency to burn easily. Olive oil adds its own special flavor, while allowing the mushrooms to cook evenly without sticking to the pan or burning.
Sautéed mushrooms taste exceptional when paired with various herbs. I enjoy chopped thyme sautéed with mushrooms. The aroma is delightful!
When avocados are peeled and mashed, it’s only a matter of time until they begin to turn brown. To avoid a brown mashed avocado mushroom toast, try adding some acidity to the avocado mash. You may use fresh lemon juice, which is what I do in this recipe. A splash of apple cider vinegar does the trick as well!
What kind of bread is best for toast? Ciabatta, baguettes sliced lengthwise, challah and whole grain breads all make great toast. My personal favorite bread in all of the world happens to be a baguette, but whatever bread you have on hand will work!
What You Need:
2 avocados – peeled, pit removed, and mashed
1 baguette – cut in half & sliced lengthwise
1 lb mushrooms – sliced
3 sprigs thyme – chopped
1 tbsp olive oil
2 tbsp unsalted butter
1 tsp sea salt
1/2 tsp black pepper
1/4 cup freshly squeezed lemon juice
Heat olive oil and butter in a pan. Add the sliced mushrooms and thyme, season with sea salt and black pepper. I love using coarse sea salt for this toast. Sauté mushrooms and herbs until brown and juicy.
Meanwhile, peel and pit avocados, and mash with lemon juice.
When mushrooms are ready, remove from pan and set aside. Slice a baguette lengthwise, and cut it in half also. These are “open faced” sandwiches, so this recipe will yield 4 slices of toast. Toast the bread in the same pan, or use a griddle.
Spread the avocado on the toasted baguette, and top with sautéed mushrooms and thyme.
I absolutely adore open faced sandwiches. If you’re watching your carb intake, open faced sandwiches are the way to go. And even if you’re not worried about carbs at all, a bite with less bread allows you to taste more flavors and ingredients, in my opinion.