Mushroom Avocado Toast




INGREDIENTS
· 2 cups mushrooms, sliced, any variety

· 2-3 tsp extra virgin olive oil

· 2-4 cloves garlic, roughly chopped

· 1 Tbsp balsamic or apple cider vinegar

· salt and pepper to taste

· 2 slices bread, toasted

· 1 small avocado

· 1/2 fresh lemon - for the juice

Instructions
· Warm skillet over high heat. Add the oil. When the oil is hot, add the garlic. About a minutes later, pour in the mushrooms. Toss in the oil a bit with a spatula.

· Cover the pan with a lid and allow the mushrooms to cook for 1-3 minutes, just until tender and lightly browned.

· Reduce heat to low, remove lid, add salt and pepper and toss the mushrooms a bit. Turn heat off and add in the vinegar. Toss. Turn heat back up to high and allow to burn off any excess liquid. Mushrooms should be lightly browned and greatly reduced in size by now. Turn heat off and let them sit in the pan while you prep the toast.

· Toast bread and mash avocado into toast. Squeeze lemon over top.

· Top avocado toast with warm mushrooms. Slice and serve.

Source : here

Comments

Post a Comment

Popular Posts

Tomato & Cucumber Salad

Image
INGREDIENTS For the vegetables: · 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice) · 1 pinch brown sugar · 1 English cucumber (fresh and firm) · 1/2 large red onion · 2 Tbsp chopped fresh Italian parsley · 2 Tbsp chopped fresh cilantro · 1 pinch kosher salt · 1 pinch black pepper For the dressing: · 1/2 cup extra virgin olive oil (very good quality) · 1/4 cup red wine vinegar · freshly ground black pepper (to taste) · 1 tsp kosher salt · 2 garlic cloves (pressed) · 1 tsp brown sugar · 1 tsp dried oregano Instructions · Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well. · Cut the cucumber in half lengthwise, then slice it into 1/4"
Read more

Greek Quinoa Bowls

Image
INGREDIENTS · 1 cup quinoa · 1.5 cups water · 1 cup chopped green bell pepper · 1 cup chopped red bell pepper · 1/3 cup crumbled feta cheese · 1/4 cup extra virgin olive oil · 2-3 TBSP apple cider vinegar · salt and pepper to taste · 1-2 TBSP fresh parsley Tasty Extras : · Hummus · Pita wedges · Olives · Fresh tomatoes · Sliced or chopped avocado · Lemon wedges Instructions · First rinse and drain your quinoa using a mesh strainer or sieve.  · Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!  · Next add your water, set burner to high, and bring to a boil.  · Once boiling, reduce heat to low and simmer, covered w
Read more