Avocado mushroom toast

🧂 Ingredients

• 4 slices sourdough bread
• 200 g mushrooms medley

  chestnut, swiss brown, shiitake, button, portobello
• 10 g feta
• 1 clove garlic

  crushed
• 1 knob butter
• 3 tbsp olive oil
• 150 g edamame

  shelled
• 1 avocado
• 1 tbsp lemon juice
• salt
• parsley

  for garnish

Instructions

• 1 Place defrosted edamame beans, avo, lemon juice and a pinch of salt into a
  blender
• 2 Blitz for a few seconds until roughly combined – I like to leave a little
  texture in the beans but you can blend until smooth if preferred
• 3 Store in the fridge until ready to use
• 4 Chop mushrooms into even sized pieces
• 5 On medium-high heat add 1 tbsp of olive oil to a pan and place mushrooms into
  pan
• 6 Leave mushrooms undisturbed for 2 minutes until they start to brown
• 7 Grill bread (see below)
• 8 Toss mushrooms, add another tbsp of oil and clove of crushed garlic – cook for a
  further 2 minutes
• 9 Once browned add butter & a pinch of salt. Toss to combine
• 10 Drizzle sourdough with oil and grill on a medium-high heat for a minute or so
  each side until charred. Alternatively, you can chuck them in the toaster
  (without the addition of oil!)
• 11 Place a spoon of edamame mix into toast, top with mushrooms, feta, drizzle of
  olive oil and a sprinkle of parsley

Nutrition Info