Mixed Mushroom Avocado Toast

Avocado toast is a deliciously simple way to get healthy fats and great flavor for breakfast or a snack. The freshly sautéed mushrooms bring it to the next level with a welcomed variety of texture and savoriness!

Serves: 2-3

Ingredients

• 1 each medium avocado, ripe

• 4 tablespoons extra virgin olive oil, divided

• 1 teaspoon lemon juice, fresh

• Salt & black pepper to taste

• 8 ounces RI Mushroom Co. Chef’s Mix mushrooms

• 1 tablespoon fresh garlic, chopped (~2 cloves)

• 1 teaspoon fresh thyme leaves, chopped

• ¼ cup mushroom broth or vegetable broth

• 2-3 thick slices of firmly textured bread
  (sourdough loaf, whole wheat, country loaf, etc)

• 1 teaspoon fresh dill, chopped

Directions

1. Slice avocado down the middle into two halves. Remove seed and carefully slice the avocado in the skin before scooping out into a medium bowl. Add lemon juice, 2 tablespoons extra virgin olive oil, a pinch of salt, and cracked black pepper, then mash until combined. Put aside.

2. Prepare the Chef’s Mix mushrooms by cutting off any woody bottom portions and slice into equal-sized pieces. Consistent size is important so they all cook at the same rate.

3. In a large non-stick skillet over medium-high heat, add the remaining 2 tablespoons extra virgin olive oil. Once the oil is shimmering, add sliced mushrooms, and stir to coat in olive oil. Sauté mushrooms, stirring occasionally, until they start to get crispy around the edges, about 4-5 minutes.

4. Add chopped garlic and thyme and stir well to combine. Continue to cook until the garlic is fragrant, but not browned, about 1 minute. Add mushroom or vegetable broth and simmer until the broth has evaporated, about 1-2 minutes. Remove from heat, and season with salt and pepper to taste. 

5. Toast the bread in a toaster oven or hot pan until lightly golden brown. Spread avocado evenly on the toast and top with sautéed mushroom mixture and finally a sprinkle of chopped dill. Enjoy immediately!

Chef’s Notes:

• Feel free to customize avocado toast with what’s seasonal and in the kitchen. Cherry tomatoes, herbs, pickled onions, furikake; all are welcome!