Creamy Mushroom Smashed Avocado Toast

Name: Creamy Mushroom Smashed Avocado Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 to 3
Ingredients: 2 tablespoons olive oil; 3 shallots; 2 cloves garlic; 1 jalapeño pepper; 8 ounces wild mushrooms; 8 sprigs fresh thyme leaves; Sea salt and pepper to taste; 1/3 cup canned coconut milk; 1 1/2 teaspoons red wine vinegar; 1 large ripe avocado; 1/8 teaspoon crushed red pepper flakes; Juice of 1/2 lemon; 6 slices hearty bread

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 to 3
Calories
435 kcal
Course
Breakfast, Lunch
Cuisine
American

Creamy Mushroom Smashed Avocado Toast

Bianca Sampson

Report

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons olive oil, divided
3 shallots, diced (or 1 small onion, diced)
2 cloves garlic, minced
1 jalapeño pepper, diced (seeds intact)
8 ounces wild mushrooms, sliced (but not too thinly)
8 sprigs fresh thyme leaves
Sea salt and pepper to taste
1/3 cup canned coconut milk
1 1/2 teaspoons red wine vinegar
1 large ripe avocado
1/8 teaspoon crushed red pepper flakes
Juice of 1/2 lemon
6 slices hearty bread

Add to Shopping List

Instructions

Heat a 12-inch skillet over medium high heat with 1 tablespoon olive oil. Once the oil is shimmering, add the shallots and cook for 3-4 minutes until softened and beginning to brown.
Add the minced garlic and diced jalapeño pepper and cook for 1-2 minutes until the garlic is golden.
Pour in the remaining tablespoon of olive oil and then add the mushrooms and thyme sprigs. Allow the mushrooms to cook undisturbed for 3-4 minutes, then toss and cook for 2-3 minutes. Once you notice the mushrooms have begun to brown, season them generously with salt and pepper and continue cooking until they are completely browned.
Reduce the heat to low and pour in the coconut milk and stir to evenly combine. Remove the skillet from the heat and stir in the red wine vinegar. Taste the mushrooms for seasonings and adjust accordingly.
While the mushrooms are cooking, prepare the smashed avocado toast. Spoon out the flesh from the avocado and place it in a bowl. Add the crushed red pepper flakes, lemon juice, and sea salt and black pepper to taste. Use a fork to smash the avocado until you have a smoothish texture that retains some chunks. Spread the smashed avocado onto each slice of bread and finish each slice with a few spoons of the cooked mushrooms.

Nutrition Information

Show Details

Calories 435kcal (22%) Carbohydrates 40g (13%) Protein 12g (24%) Fat 28g (43%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Sodium 269mg (11%) Potassium 896mg (26%) Fiber 11g (44%) Sugar 7g (14%) Vitamin A 278IU (6%) Vitamin C 21mg (23%) Calcium 130mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 2to 3

Amount Per Serving

Calories 435 kcal

% Daily Value*

Calories	435kcal	22%
Carbohydrates	40g	13%
Protein	12g	24%
Fat	28g	43%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	14g	70%
Sodium	269mg	11%
Potassium	896mg	19%
Fiber	11g	44%
Sugar	7g	14%
Vitamin A	278IU	6%
Vitamin C	21mg	23%
Calcium	130mg	13%
Iron	3mg	17%