Mushroom and Avocado Toastie

I remember when I was living in the suburbs of Cammeray in the Lower North Shore, my previous flatmate and myself would every month visit the farmers market and get our fresh produce from there. We got what we wanted from the same stalls each month and eventually made friends with the many farmers, one of which was Margin Mushrooms. They are very friendly and would always throw in an extra mushroom or two. I even got fresh curry leaves from them one time when I was in search for some that week – not to mention for free! Their mushrooms are the best indeed! I don’t live in the Lower North Shore anymore and the closet market that they participate in that’s relatively close to me is Bondi, but have have not been since!

I also remember that they gave out mini books by Power of Mushrooms, and I came across today’s featured recipe for this blog: Mushroom and Avocado Toastie. I whipped this up for breakfast one morning and it made me such a happy person! It’s an easy and quick fix to start your day off with a bang! I didn’t change anything from the recipe in particular as it was good as it was, the only thing I probably changed was the bread that I used and portion sizes. So please do check out the original recipe on their website.

PREP TIME 5 MINS | COOKING TIME 10-18 MINS | SERVES 3-4

INGREDIENTS

3-4 slices of Pane di Casa from Bakers Delight
2 tbsp extra virgin olive oil, and extra for drizzling
1 tbsp freshly grated ginger
250g swiss brown mushrooms, sliced
1 lime, halved
2 sprigs of thyme
1 large ripe avocado, roughly mashed
Ground salt and pepper to taste

METHOD

Preheat oven to 180C. Drizzle both sides of the bread slices with oil and place on a large baking tray lined with baking paper. Bake for about 5-8 minutes or until lightly toasted and golden. Set aside to cool.
Heat a large frying over high heat. Add the oil, ginger and mushrooms and cook, tossing often, for 5 minutes until mushrooms are light golden and tender. Remove from the heat and squeeze over the lime juice, and season with salt and freshly ground pepper.
Spoon and spread the mashed avocado onto the toasted pane di casa bread slices and top with a spoonful of mushrooms. Garnish with thyme leaves.