Sourdough toast with avocado and marinated mushrooms
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ingredients
6 slices sourdough bread 2 pcs avocado 1 tbsp dried garlic olive oil extra virgin sea salt white pepper minced fenugreek, chives or other spinach 10 pcs mushrooms 1 tbsp sesame seeds
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The older sourdough, homemade bread will be soft even on the third day. You can still slice it and eat it without additional cooking. But trust that with this vegetable combination, you can spread it all over. That’s how good it is. It meets all my criteria: healthy food, quick to prepare, colourful, pleasing to the eye and quickly finds its place in my tummy.
1.
Cut thinner slices from the sourdough bread. Whether you use it to make toast or spread avocado on unbaked bread, you’ll always get a meal that’s both tasty and pleasing to the eye. Prepare the avocado just before serving, otherwise it will oxidise and form a greyish coating on the surface.
2.
Clean the mushrooms and cut into approximately 3 mm slices. Choose the size you like, smaller pieces do not fall off the toast when you bite into them, larger browned areas look better.
3.
In a hot pan, dry fry the mushrooms on both sides. Then add the sesame seeds, maple syrup and caramelize a little for about half a minute. Add the soy sauce, but just enough so that it soaks into the mushrooms and they don’t float in it.
4.
Avocado spread. Add dried garlic to taste and a pinch of ground pepper. Add a few drops of lemon.
5.
Place the croutons in a bowl, spread the avocado paste on top, top with the mushrooms and sprinkle with chopped chives. If you fancy a red colour, you can add some finely chopped chillies.
