Avocado Toast with Pesto Mushrooms
Ingredients
- 200g sliced chestnut mushrooms
- A drizzle of olive oil
- A dash of soy sauce
- 1 ripe avocado
- A squeeze of lime
- Salt and pepper to taste
For the pesto
- 2 tbsp cashews
- 20-30g basil leaves
- 1 tsp nutritional yeast
- 1 garlic clove
- Juice of 1/2 lemon
- 2-3 tbsp extra virgin olive oil
- Salt to taste
Preparation
Add a drizzle of oil to a frying pan and heat it until hot, then add the mushrooms and a pinch of salt.
Cook on medium heat until the mushrooms have shrunk in size and the liquid has evaporated, about 10 minutes.
Drizzle with soy sauce and cook for another minute.
Mash the avocado and mix with lime juice, salt, and pepper.
Make the pesto by adding all the pesto ingredients to a food processor or using a hand blender, and blend until smooth and creamy, adding more oil if needed.
Toast the bread.
Spread the mashed avocado on the toasted bread.
Add the cooked mushrooms on top.
Drizzle with the pesto.
Optionally, add a crack of black pepper, chili flakes, and extra chopped basil leaves.
Notes
This recipe serves 1-2 people depending on appetite.
Sourdough bread is recommended for best results.
