Mushrooms cooked with garlic and spinach, piled on top of a sourdough toast generously smothered with a beautiful avocado and feta mash…divine….
Before I made this I wasn’t sure it was possible to improve on avocado toast with a couple of poached eggs, I was wrong! Replacing the eggs with some garlicky mushrooms takes it to another level completely. It’s a little more time consuming, but still a relatively quick, and most of all beautifully tasty, lunch or brunch dish.
Cooking the mushrooms doesn’t take too long, but be patient and let them soften enough to really release all that amazing flavour. Combining them with shallot, garlic and some wilted spinach, takes them from delicious to nothing short of sensational! Are you getting that I love this dish??!!
Avocado could be used on its own for the base, however adding feta and some lemon juice compliments the whole dish so well. Feta is always a winner in my book, and brings a lovely saltiness to the earthy mushrooms and creamy avocado.
Sourdough is my weekend guilty pleasure. I tend to steer clear of bread on the whole, not because I have any intolerance, it just makes me feel bloated. So a weekly slice or two of toasted sourdough is a real treat, and I savour every mouthful. Sourdough isn’t essential in this dish, you can use any bread you like, but I like its crispy, almost chewy texture. Being a robust bread it can easily hold its toppings without turning soggy, which is always a bonus.
For meat eaters, I would highly recommend adding a slice of crisp, smoky bacon or lovely salty prosciutto..
Garlic Mushroom & Avocado Feta Toast
- ½ Avocado
- 20g Feta Cheese
- ½ a Lemon
- ½ Shallot, finely chopped
- 180g Mushrooms, sliced
- ½ Clove of Garlic, crushed
- Handful Spinach
- Sourdough, 1 thick slice
- Flat Leaf Parsley to garnish, roughly chopped
In a bowl add avocado and mash roughly with a fork. Crumble in most of the feta, reserving a little for garnish. Add a squeeze of lemon juice, and gently stir to combine. Season with black pepper, no salt is needed as the feta is salty enough. Put to one side whilst cooking the mushrooms.
Heat a tablespoon of oil in a sauté pan (I use coconut oil, but olive oil would also work well), and add shallot. Cook for a few minutes until softened.
Add the mushrooms, and cook until starting to brown and shrink slightly in size. Just before the mushrooms have finished cooking, add the garlic and cook for a further minute, to release the beautiful flavour.
Add spinach, turn off the heat, and stir to combine until the spinach has wilted. Season.
Finally, toast the Sourdough and lay onto your serving plate.
Top the toast, firstly with the avocado and feta mash, and then the gorgeously aromatic garlicky mushroom mix.
Scatter the remaining feta, and chopped parsley to the mushrooms.