Creamy Mushroom Smashed Avocado Toast
User Reviews
5
Creamy Mushroom Smashed Avocado Toast
Description
This toast begins with shallots softened in olive oil, followed by garlic and diced jalapeño for an aromatic base. Adding mushrooms and fresh thyme allows them to brown well, developing a rich umami character. Seasoning with salt and pepper enhances the flavors, while stirring in coconut milk and red wine vinegar off the heat creates a creamy and slightly tangy sauce that clings to the mushrooms.
The avocado is smashed with crushed red pepper flakes and fresh lemon juice to provide a creamy, slightly spicy spread on toasted hearty bread slices. Combined with the mushroom topping, the toast delivers a balance of creamy, spicy, herbal, and earthy notes in each bite.
The recipe offers a flavorful alternative to plain avocado toast, suitable for breakfast or a light meal.
Ingredients
- 2 tablespoons olive oil divided
- 3 shallot diced (or 1 small onion, diced
- 2 cloves garlic minced
- 1 jalapeno pepper diced (seeds intact
- 8 ounces mushroom sliced (but not too thinly, wild
- 8 thyme sprigs, fresh leaves
- salt to taste
- black pepper to taste
- 1/3 cup coconut milk canned
- 1 1/2 teaspoons red wine vinegar
- 1 avocado large ripe
- 1/8 teaspoon red pepper flakes crushed
- lemon juice of half
- 6 lices bread hearty
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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