There is nothing more Aussie than avo on toast. It used to be every "hipster" cafe was serving it but these days you can't go to any cafe without falling over a version of avocado on toast! My version is a mushroom avocado toast BUT it doesn't just stop there - the addition of crushed edamame to the avocado, salty feta and umami from the mushroom medley makes this the perfect meal!
Why I Love This Recipe
For exactly the reason I said - because it's perfect. It ticks all the right boxes. Even though it's a vegetarian dish all those wild mushrooms really add a meatiness to the dish. It's quick to make, requires only 1 component to cook (the mushrooms) which take a matter of minutes and it's a dish you can have for breakfast, lunch or dinner. Keep on reading to check out my pairing of a delicious Mornington chardy from Mont wines!!
Crushed Edamame & Avocado
Instead of going the old classic route of avocado on toast I decided to bring some freshness into it with the addition of edamame beans. The beauty of adding edamame to your mushroom avocado toast is you literally have to do nothing to them. Any good supermarket will sell them deshelled and frozen and all you need to do is blitz them up with the avocado and job done.
What's the best part about using edamame on toast is they are high in protein so the lack of meat in the dish isn't an issue. They are high in fiber and known as a "superfood". Just the fact they are called a "superfood" makes me wanna add them to my diet on the regular. Now just to persuade the 4 year old to eat green food. Anyone else having fun with this?
Can I Make The Avocado In Advance?
Yes and no. You can certainly make the mixture of avocado & edamame in advance with the addition of lemon or lime juice it will help it from going brown. Once avocado is exposed to oxygen it starts to turn brown. For example, if you make the avocado mixture in the morning for dinner it will definitely turn slightly brown no matter the acidity you add through citrus. It won't be "off" but it does look a little unsightly.
My advice is to make it no more than an hour or so in advance - to be honest it takes a matter of minutes to do BUT if you have a hot date and want to be organised in advance then defo whip up the avocado mixture for your mushroom avocado toast a little in advance!
What Mushrooms Can I Use?
Any and all - well except magic mushrooms but maybe that would be interesting................
I chose to use a medley of mushrooms from button, swiss, portobello, shiitake to chantrelles. Truth is, you don't have to use wild mushrooms necassarily at all. If this isn't in your budget or your local store doesn't have them then button, brown or large flat cap mushrooms will do just fine. When making mushroom avocado toast I would stear clear of dried mushrooms - these work better in liquid based dishes but boy do they pack a TON of flavour. If you wanted to go extra fancy then you could grate a dried mushroom over the top to add some extra umami flavour to the dish!
Mushroom Avocado Toast "Upgrades"
With this recipe I added feta to the top for that lovely creamy salty flavour it will bring. Other additions that would elevate or change the dish would be
Pickled onions - add great acidity to the dish
Capers - I would reduce the feta a little and add a touch more lemon to counteract the salinity
Poached egg - mushroom avocado toast on steriods!!
Sliced rib fillet - damn I'm getting hungry now 😉
There are many options that will work wonderfully for this mushroom avocado toast so don't limit yourself at all. Make it once, enjoy it (naturally) and then start finding ways to upgrade it!
It ain't a blog post from me or a meal without wine! Well, I don't USUALLY drink wine for brekkie but with this latest pairing I did think about it 😉
I have been lucky enough to taste through most of the wines from Mont wines down in Victoria, Australia. Martin "Monty" Burns is a cracking guy with tons of experience behind him from picking grapes on the vineyard once owned by his parents, working in bottle shops, drinking wine every night in December (his latest claim to fame) to now making a number of great wines focusing on the parcels of fruit from single vineyards allowing the vineyard to do the talking. OBVIOUSLY, his skill and experience helps too but he wanted the wine to express the area it was from and he has done so beautifully with this latest drop from Mornington Peninsula.
Just in case you scrolled right to the bottom in eager anticipation to see the wine pairing and missed the blurb above we are showcasing Mont Wines "Helen" Chardonnay. This wine named after his sister (Helen, if you are slow off the mark!) comes from the Tuerong region in Mornington. It's a little softer than his other chardonnay - the wine sees no malo and only old french barrels are used.
There is a touch of oak on the palate but it's not a predominant flavour at all. Brighter citrus notes, for me fresh cucumber, grapefruit and good minerality with a touch of chalkiness. Truthfully, the wine is young and whilst very enjoyable will defo improve in bottle over the next couple years. Trust me when I say you are going to want at least 3 of these in the cellar 😉
Other "Toast" Recipes
Demolished my avocado on toast dish and want/need more inspiration then check out these recipes below!
My "Irish" Breakfast by Yours Truly
Mediterranean Bruschetta by Marcella Cantatore of 'Marcellina in Cucina'
Steak, Tomato & Brie Crostini by Yours Truly
Caprese Bruschetta by Adrianna Jamieson of 'Sweet Caramel Sunday'
Duck Crostini by Yours Truly
- 4 slices sourdough bread
- 200 g mushrooms medley (7oz) chestnut, swiss brown, shiitake, button, portobello
- 10 g feta (1 tbsp)
- 1 clove garlic crushed
- 1 knob butter
- 3 tbsp olive oil
- 150 g edamame (5 oz) shelled
- 1 avocado
- 1 tbsp lemon juice
- parsley for garnish
- Place defrosted edamame beans, avo, lemon juice and a pinch of salt into a blender
- Blitz for a few seconds until roughly combined – I like to leave a little texture in the beans but you can blend until smooth if preferred
- Store in the fridge until ready to use
- Chop mushrooms into even sized pieces
- On medium-high heat add 1 tbsp of olive oil to a pan and place mushrooms into pan
- Leave mushrooms undisturbed for 2 minutes until they start to brown
- Grill bread (see below)
- Toss mushrooms, add another tbsp of oil and clove of crushed garlic – cook for a further 2 minutes
- Once browned add butter & a pinch of salt. Toss to combine
- Drizzle sourdough with oil and grill on a medium-high heat for a minute or so each side until charred. Alternatively, you can chuck them in the toaster (without the addition of oil!)
- Place a spoon of edamame mix into toast, top with mushrooms, feta, drizzle of olive oil and a sprinkle of parsley
- chef knives
- chopping board
- measuring utensils
- small blender
- non-stick pan
- grill pan or toaster
- When cooking mushrooms it’s best to allow them to “sweat” a little in the pan – mushrooms are high in moisture so allowing them to cook it out will give you a nice char on the mushroom. Try not to disturb them in the pan for a couple minutes
- adding butter & salt at the end will add flavour and also help brown and coat the mushrooms at the end