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Creamy smashed avocado meets garlicky sautéed mushrooms for the ultimate twist on toast. This recipe has become my go—to when I crave something quick but special for breakfast or lunch—it is just the right mix of savory richness and freshness that keeps things interesting.
My first time making this was on a rainy Sunday when I wanted something cozy but nourishing. I knew I had to share it the moment I took my first bite—the textures and flavors are unbeatable.
Ingredients
- chestnut mushrooms: offer meaty texture and rich umami flavor look for ones that are firm and matte not slimy
- garlic: brings savory depth and warmth use fresh cloves for the best flavor
- extra virgin olive oil: gives richness and helps caramelize the mushrooms go for cold pressed if you have it
- tamari sauce: provides salty savoriness and keeps it gluten free check the label for gluten content if needed
- fresh thyme leaves: contribute bright herbal notes use leaves that are highly aromatic
- freshly ground black pepper: enhances overall flavor grind fresh for maximum potency
- ripe avocado: provides creamy body and healthy fats select one that yields slightly to gentle pressure
- lemon juice: adds brightness and keeps the green color vibrant
- sea salt or pink Himalayan salt: heightens the other flavors choose fine ground for even mixing
- sourdough bread or bread of choice: offers crunch and tang pick a loaf with a crusty exterior
Instructions
- Prepare the Mushrooms:
- Heat olive oil in a wide non stick frying pan over medium heat until shimmering Add the crushed garlic and sauté gently for about one minute stirring the whole time to avoid burning Toss in the sliced mushrooms and pour in the tamari sauce Cook for eight to ten minutes stirring occasionally until the mushrooms give off their moisture and become deeply tender Stir in thyme leaves and finish with several twists of black pepper to taste
- Mash the Avocado:
- Scoop out the ripe avocado into a bowl and mash thoroughly with a fork until silky and mostly smooth Blend in the lemon juice and pinch of salt mixing until everything is fully combined and the spread tastes bright
- Toast the Bread:
- Place the bread slices in a toaster or under a broiler until each piece is golden and crunchy on the edges but soft in the middle
- Assemble the Toast:
- Generously spread the creamy avocado mash over both pieces of hot toast Top each with heaps of the sautéed mushroom mixture making sure to scoop up plenty of thyme and pan juices
- Serve and Enjoy:
- Slice if you like and serve right away for the best contrast of crisp warm bread and cool creamy avocado
I am obsessed with thyme in this recipe because it brightens up the deep mushroom flavor. The first time I watched my family pass around their toast and argue over the biggest slice I knew I had a new brunch crowd pleaser.
Storage Tips
store any leftover mushrooms in a sealed container in the fridge up to three days. avocado mash is best fresh but you can press plastic wrap to the surface to keep it green for a few extra hours. for meal prep keep each layer separate and assemble just before eating to keep toast crisp.
Ingredient Substitutions
if you cannot find chestnut mushrooms swap in cremini or button mushrooms. soy sauce works in place of tamari if gluten is not a concern. no thyme on hand try chopped chives parsley or a dash of dried Italian herbs. use your favorite hearty bread from multigrain to rye.
Serving Suggestions
top off with a sprinkle of chili flakes or a swirl of your favorite hot sauce for a kick. add thinly sliced radish or arugula for a peppery bite. serve with a side of fresh fruit or roasted sweet potatoes for a filling brunch plate.
Making It Through the Seasons
in winter swap thyme for rosemary and add a little grated Parmesan over the mushrooms. in summer add sliced tomato or grilled zucchini right on top. when mushrooms are out of season try sautéing thinly sliced leeks instead. The toasty bread base keeps it satisfying any time of year.
Success Stories
my kids ask for this every weekend and even enjoy piling on extra mushrooms. a friend tried it with gluten free bread and said it was the first breakfast toast that actually felt indulgent. perfect for brunch gatherings because everyone can personalize their own slice.
Freezer Meal Conversion
while assembled avocado toast does not freeze well you can freeze the cooked mushrooms in a container for up to one month. defrost overnight in the fridge reheat in a pan and use on fresh toast with avocado. great to prep the mushroom topping whenever mushrooms are in season and plentiful.
This toast is packed with bold flavors but remains so easy to put together. Each bite is a pleasure—for brunch or any cozy meal.
Recipe FAQs
- → What type of mushrooms should I use?
Chestnut mushrooms work best for their earthy flavor, but cremini or button mushrooms also complement avocado well.
- → Can I use a different bread base?
Yes, sourdough is recommended for its crunch and tang, but whole grain, rye, or gluten-free bread are excellent alternatives.
- → How do I prevent the avocado from browning?
Lemon juice mixed into the avocado helps keep it green and fresh until serving.
- → Is there a substitute for tamari sauce?
Soy sauce can be used in place of tamari if desired, or coconut aminos for a gluten-free option.
- → What toppings pair well with this toast?
Fresh herbs, a pinch of chili flakes, roasted seeds, or a drizzle of extra olive oil enhance the flavors and add texture.