This is probably one of my most liked/ commented picture on Instagram. I get asked over and over again how I cook my mushrooms so I thought i finally share this easy peasy recipe. It’s by far my favourite weekend breakfast/ brunch and I religiously have it every Sunday. The garlicky mushrooms just go so well with the creamy avocado and the crunchy sourdough. Try it! I promise you will thank me later 😉
Makes 2 large slices of toast
for the mushrooms:
About 250/300gr of chestnut mushrooms – these are my favourite but any mushrooms of your choice will work
1 clove of garlic -crushed
1 tablespoon of olive oil
a generous splash of tamari sauce
2 tablespoons of thyme leaves
a sprinkle of black pepper
For the avocado:
1 ripe avocado
the juice of 1/2 lemon
a pinch of sea salt or pink Himalayan salt
2 slices of bread of your choice – I love crunchy sourdough
Start by cooking the mushrooms. Wash them and slice them. Heat up the olive oil in a frying pan. Add the crushed garlic and cook for 1 minute, keep stirring from time to time to prevent from burning. Add the sliced mushrooms, the tamari sauce and cook for about 8-10 minutes until all the water from the mushrooms her evaporated. Add the fresh thyme and black pepper.
To prepare the avocado simply mash it down with a fork and add the lemon juice and salt. Toast the bread and spread a thick layer of the avocado on top and mushrooms. Enjoy!