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This avocado garlicky mushroom toast combines earthy sautéed mushrooms with creamy avocado spread on crisp sourdough for a satisfying meal that works perfectly for breakfast, lunch, or a quick dinner. The umami-rich mushrooms complement the buttery avocado in a simple yet impressive dish.
I first created this recipe when looking for a substantial breakfast that would keep me energized through busy mornings. Now it's become my go-to when entertaining weekend guests who always ask for the recipe before leaving.
Ingredients
- Chestnut mushrooms provide a meaty texture and earthy flavor that stands up well to the other ingredients
- Fresh garlic adds essential aromatic depth to the mushrooms
- Extra virgin olive oil brings fruity notes and helps achieve perfect mushroom browning
- Tamari sauce delivers umami richness and seasons the mushrooms beautifully
- Fresh thyme leaves contribute herbal notes that pair perfectly with mushrooms
- Ripe avocado creates the creamy base that holds everything together
- Lemon juice brightens the avocado and prevents browning
- Sea salt enhances all the flavors while adding mineral complexity
- Sourdough bread offers tangy flavor and sturdy structure for the toppings
Step-by-Step Instructions
- Sauté the aromatics
- Heat olive oil in a large non-stick pan over medium heat then add crushed garlic. Cook for exactly one minute while stirring constantly to release the garlic flavor without allowing it to burn which would create bitterness.
- Cook the mushrooms
- Add your sliced mushrooms and tamari sauce to the garlic oil. Allow them to cook undisturbed for 2-3 minutes before stirring to encourage browning. Continue cooking for 8-10 minutes total until they've released their moisture and developed a golden color around the edges.
- Finish the mushroom mixture
- Sprinkle fresh thyme leaves over the mushrooms during the final minute of cooking to release their essential oils. Add freshly ground black pepper to taste. The mushrooms should look glossy and have reduced significantly in volume.
- Prepare the avocado spread
- Scoop ripe avocado flesh into a bowl and mash thoroughly with a fork until smooth with just a few small chunks for texture. Immediately stir in lemon juice and a pinch of salt until fully incorporated.
- Toast the bread
- Toast sourdough slices until they reach a golden brown color with a crisp exterior but still slightly chewy inside. This typically takes 2-3 minutes in a toaster on medium-high setting.
- Assemble your toast
- Spread a generous layer of the avocado mixture across each slice of toast reaching all the way to the edges. Top with hot mushrooms distributing them evenly across both pieces. Serve immediately while the contrast between warm mushrooms and cool avocado is at its peak.
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The tamari sauce is my secret ingredient in this recipe. I discovered it by accident when I ran out of salt one morning and needed something to season my mushrooms. The depth it adds transformed this from a simple toast to something truly crave-worthy that I now make several times a week.
Make-Ahead Options
While this toast is best enjoyed immediately after assembly, you can prepare components in advance for quick assembly. The mushroom mixture can be cooked up to three days ahead and stored in an airtight container in the refrigerator. Simply reheat gently in a pan before serving. The avocado mixture should be made fresh as it will oxidize and brown even with lemon juice if prepared too far in advance.
Ingredient Substitutions
This recipe welcomes many adaptations based on what you have available. Any variety of mushrooms works wonderfully, with portobellos offering a particularly meaty texture and cremini providing a more delicate flavor. For the bread, while sourdough provides ideal sturdiness and flavor, whole grain or gluten-free options work well too. If avoiding soy, coconut aminos make an excellent tamari substitute with a slightly sweeter profile that pairs beautifully with the mushrooms.
Nutritional Benefits
This toast delivers impressive nutritional value in each bite. The combination of mushrooms and avocado provides a wealth of vitamins including B vitamins from the mushrooms and vitamin E from avocado. The healthy monounsaturated fats in avocado help your body absorb fat-soluble nutrients and keep you satisfied longer. Mushrooms contribute immune-supporting compounds including beta-glucans, while the sourdough bread offers better digestibility than many conventional breads due to its fermentation process.
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Frequently Asked Questions
- → Can I use another type of bread?
Yes, while sourdough adds a tangy flavor and firm texture, you can use any bread of your choice, such as whole-grain or gluten-free options.
- → What can I substitute for tamari sauce?
If tamari is unavailable, you can substitute it with soy sauce. Use a gluten-free soy sauce if dietary restrictions apply.
- → How do I keep the avocado from browning?
The lemon juice in the recipe will help slow down oxidation and keep the avocado fresh. Use it immediately after preparing for the best results.
- → Can I prepare the mushrooms ahead of time?
Yes, you can sauté the mushrooms in advance and store them in an airtight container in the refrigerator for up to 2 days. Reheat them before serving.
- → How can I make this dish spicier?
You can add a dash of chili flakes or a drizzle of hot sauce to the sautéed mushrooms or sprinkle it on top before serving for an extra kick.