Garlicky mushrooms on avocado toast

15 min active / 20 min total

• 250 g mushrooms, thickly sliced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 ripe avocado
• 2 tsp lemon juice
• ¼ tsp fine salt, divided
• 2 large slices sourdough bread
• 1 tbsp chopped parsley
• ¼ tsp ground black pepper

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Before you start

Equipment
Large frying pan, toaster or grill, small bowl.

Allergens to check
Wheat. Check every ingredient label and possible cross-contact for your needs.

Method

1. 01

   Brown the mushrooms

   Heat the oil in a large frying pan over medium-high heat. Add mushrooms in a broad layer and leave for 2–3 minutes before turning. Cook for another 4–6 minutes, stirring occasionally, until their liquid evaporates and the edges brown.

   Use a wide pan; a wet crowded pan steams rather than browns.

2. 02

   Season and toast

   Lower the heat. Add garlic, half the salt, pepper and parsley; stir for 30 seconds. Toast the bread until crisp.

   The garlic should smell sweet and fragrant without burning.

3. 03

   Mash and assemble

   Mash the avocado with lemon juice and the remaining salt. Spread over the toast, pile on the hot mushrooms and serve straight away.

   Crisp bread and juicy mushrooms work best assembled just before eating.