Avocado mushroom toast
Calories 961kcal
Equipment
- Chef Knives
- Chopping board
- Measuring utensils
- food processor
- non-stick pan
- grill pan/toaster
Ingredients
- 4 slices sourdough bread
- 200 g mushrooms medley chestnut, swiss brown, shiitake, button, portobello
- 10 g feta
- 1 clove garlic crushed
- 1 knob butter
- 3 tbsp olive oil
- 150 g edamame shelled
- 1 avocado
- 1 tbsp lemon juice
- salt
- parsley for garnish
Instructions
Crushed Edamame
- 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
Mushrooms
- 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
Toast
- 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!)
Serving
- Place a spoon of edamame mix into toast, top with mushrooms, feta, drizzle of olive oil and a sprinkle of parsley
Notes
Tips/Tricks
- 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
Nutrition
Calories: 961kcal | Carbohydrates: 41g | Protein: 28g | Fat: 83g | Saturated Fat: 13g | Cholesterol: 9mg | Sodium: 156mg | Potassium: 2265mg | Fiber: 23g | Sugar: 9g | Vitamin A: 293IU | Vitamin C: 40mg | Calcium: 168mg | Iron: 6mg