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Avocado Garlicky Mushroom Toast is such an effortless way to create something special for breakfast or lunch. Creamy avocado and earthy mushrooms, finished with a punch of garlic and thyme, all piled high on crisp sourdough make every bite a little celebration of flavor and texture.
I discovered this combination on a rainy morning and have been making it on repeat ever since. Even friends who claim not to like mushrooms always ask for seconds.
Ingredients
- Chestnut mushrooms: contribute a deep woodsy flavor and hold their shape beautifully choose ones that are firm and dry to the touch
- Fresh garlic: brings mellow warmth be sure to use a plump heavy clove for best flavor
- Extra virgin olive oil: provides richness and helps brown the mushrooms look for one with a peppery aroma
- Tamari sauce: adds a concentrated savory note opt for low sodium if preferred
- Fresh thyme: lifts the dish with a gentle herbal note use leaves from perky unbruised sprigs
- Ripe avocado: gives a creamy contrast look for avocados that yield slightly to gentle pressure
- Lemon juice: keeps the avocado green and zippy go for freshly squeezed if you can
- Sea salt or pink Himalayan salt: wakes up all the flavors
- Freshly ground black pepper: ties it together with a spicy edge grind just before using
- Sourdough or your favorite bread: is the perfect sturdy base choose a loaf with a robust crust and chewy crumb
Instructions
- Prepare the Mushrooms:
- Warm a large nonstick frying pan over medium heat and drizzle in the olive oil. After just a few moments add the crushed garlic and stir gently so it perfumes the oil without scorching. Now scoop in the sliced mushrooms along with the tamari sauce. Let everything cook down for eight to ten minutes stirring occasionally. You want the mushrooms to release their liquid and then take on a golden brown tone they will almost halve in size and smell irresistible. Once they are tender tumble in the thyme leaves and season generously with black pepper.
- Mash the Avocado:
- In a shallow bowl scoop out the ripe avocado and mash it thoroughly with a fork. Add the lemon juice to keep things bright and blend with a pinch of sea salt. Work everything until you have a smooth even mixture with no large chunks.
- Toast the Bread:
- Slice your sourdough or chosen bread and toast it until crisp on the outside but still chewy in the center. If you have a grill pan or toaster use that for extra crunch and a hint of char.
- Assemble the Toast:
- Spread a thick layer of creamy mashed avocado over each piece of warm toast right to the edges. Heap the fragrant sautéed mushrooms over the top making sure you get the thyme leaves in every bite. Serve immediately for the best balance of textures.
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My little one always asks for extra avocado so every slice vanishes the moment it hits the table.
Storage Tips
If you want to prep ahead store the sautéed mushrooms in a covered container in the fridge and keep the avocado mixture separate to prevent it from browning. Toast fresh bread and assemble just before serving for the best results. Leftover mushrooms are delicious stirred through pasta or scrambled eggs.
Ingredient Substitutions
No chestnut mushrooms on hand try cremini or baby bella instead. Tamari can be swapped for low sodium soy sauce if needed. Gluten free bread works beautifully as a base and if you do not have fresh thyme try fresh parsley or chives for a different herbal twist.
Serving Suggestions
Pair with a side of arugula drizzled with olive oil and lemon for a simple lunch or brunch. Try topping with a poached egg or vegan cheese shreds if you are feeling decadent. This toast also makes a savory snack when cut into bite sized pieces for a crowd.
Cultural and Historical Touch
Open faced toast is beloved in many cultures from Italian bruschetta to Nordic smørrebrød. This mushroom version echoes classic French flavors with garlic and thyme but feels fresh and modern thanks to creamy avocado.
Seasonal Adaptations
Use wild mushrooms like chanterelles or oyster when in season for a special twist Swap in chopped spinach or baby kale for added greens Change up the herbs with basil or tarragon in the spring and summer
Success Stories
One of my guests once declared this toast was better than any brunch café and I take that as the highest compliment. Every time I make it for my family it sparks a new memory from lazy Sunday brunches to quick weekday breakfasts.
Freezer Meal Conversion
The avocado mash is best made fresh but the garlicky mushrooms can be cooked and frozen in small batches. Let them thaw overnight in the fridge and rewarm gently before assembling the toast for a fast weekday treat.
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This toast is a kitchen standby ready in minutes and always a crowd pleaser. Enjoy it any time you crave something nourishing and deeply flavorful.
Frequently Asked Questions
- → Can I use button mushrooms instead of chestnut mushrooms?
Yes, button mushrooms work well and provide a similar texture, though flavor will be slightly milder.
- → What bread type complements the toppings best?
Sourdough is ideal for its tang and structure, but whole grain or rustic breads offer delicious alternatives.
- → How can I make this dish gluten-free?
Simply use your favorite gluten-free bread in place of sourdough to enjoy this dish gluten-free.
- → Is there a vegan option for tamari sauce?
Tamari is typically vegan and gluten-free, but always check labels or swap with coconut aminos if needed.
- → How do I keep avocado from browning?
Mixing avocado with lemon juice slows browning. Prepare just before serving for optimal freshness.