Avocado and Balsamic Mushrooms on Toast
Ingredients
Balsamic mushrooms
- 450 g cremini mushrooms
- 2 tbsp olive oil
- pinch sea salt
- 1 tbsp almond butter
- 3 tbsp balsamic vinegar
- 1 tsp thyme
For toast
- 2 slices thick sourdough bread
- 1 small avocado
Preparation
Slice the cremini mushrooms and add them to a skillet on medium-low heat with olive oil and a pinch of sea salt. Cook, stirring occasionally, for 10 minutes to let the mushrooms sweat and release their natural waters.
Combine almond butter, balsamic vinegar, and thyme in a small bowl and whisk together. Increase the skillet heat to medium-high, pour the mixture over the mushrooms, and continue cooking, stirring often, until the liquid thickens and the mushrooms are golden brown, about 5-10 minutes.
Toast two slices of thick sourdough bread, mash one small avocado onto the toasts, top with the balsamic mushrooms, and sprinkle with sea salt and more fresh thyme.
