This sandwich is perfect for breakfast, lunch or dinner. It is a quick and simple recipe that you can make when you are in a rush. You can use any mushroom you desire, we typically use oyster mushrooms, however, lion’s mane and chestnut mushrooms would work just as well.
PREP TIME: 5 mins • COOK TIME: 15 mins • SERVINGS: 2
EQUIPMENT
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Knife
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Cutting Board
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Frying Pan
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Toaster
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Tongs
INGREDIENTS
- 3 tbspn Butter Sub olive oil
- 6 cloves Garlic
- 100 - 150 grams Mushrooms Any mushroom
- 4 slices Bread
- 1 Avocado
- 1 Tomato
- 1 pinch sale
- 1 pinch cumin
INSTRUCTIONS
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Heat up 1-2 tablespoons of butter/oil in a frying pan on medium heat.
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While the butter starts to heat up dice/mince your garlic and place into the pan.
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As the garlic is heating up, cut your mushrooms into chunks that are roughly 1 inch wide by 2 inches long. (The size does not matter make them any way you prefer).
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Once the garlic is fragrant place your mushrooms into the pan and cook for 5 mins on the one side.
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As the mushrooms are cooking, cut up your tomato and avocado (use half of each for one sandwich).
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Cut up your bread and place it in the toaster.
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After 5 mins, flip the mushrooms and cook for another 5 mins. You may also want to add the last tablespoon of butter/oil at this point if it has dried out (this step is not necessary).
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Once toast is ready, take your avocado and use a fork to spread it over the toast. Sprinkle the avocado with a pinch of salt and a pinch of cumin for flavour. Now, take your tomato slices and place on top of the avocado.
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When your mushrooms have come to a crisp, remove them from the pan and place them on top of the tomato and use the 2nd piece of toast as the topper. Repeat these steps for the 2nd sandwich.
NOTES
You can also make this same recipe as an open face sandwich. You can do your regular avocado toast but add the mushrooms on top for additional flavour and nutrients.
