AVOCADO TOAST WITH SAVORY, SMOKY MUSHROOMS

Jul 1

Serves four - One large slice each

4 slices of sourdough bread

2 avocados

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon thyme

1.5 tablespoons soy sauce (or tamari, or coconut aminos)

1 tablespoon olive oil

16oz. baby bella “cremini” mushrooms

Optional:

For a cheesy finish: Nutritional yeast to sprinkle on top

For extra veggies: A handful of spinach to mix in with mushrooms

For a brighter finish: 8-10 cherry tomatoes to mix in with the mushrooms

Rinse and roughly chop 16oz of baby bella “cremini” mushrooms and place on a pan over medium heat with 1 tablespoon of olive oil
Let mushrooms cook for a few minutes before stirring in 1/4 teaspoon of pepper, thyme, and garlic powder, and 1.5 tablespoons of soy sauce (or soy sauce substitute)
While the mushrooms are reducing in the sauce mixture, place sourdough bread in toaster to desired level of “toastiness”
Continue to stir mushrooms occasionally until most (if not all) of the liquid & seasonings are absorbed (It might feel like a lot of liquid and a lot of mushrooms at first, but it will reduce quickly)
Note: If you’re mixing in spinach or cherry tomatoes, add them in now and mix in with mushrooms thoroughly
Once your bread is toasted to your liking, cut open the avocado and use a fork to roughly smash 1/2 of an avocado on each of the 4 slices of toast
Top each slice of the avocado toast with 1/4 of the mushroom mixture (Optional: sprinkle with nutritional yeast to finish)