Ingredients
- 2 avocados
- 4 thick slices of bread about 3/4-inch thickness (Kalamata olive bread, sourdough, and multigrain all work well in this recipe)
- 1/2 lb mushrooms cleaned and sliced thinly, about 0.2 inches/5mm (closed-cup white mushrooms, button mushrooms, or chestnut mushrooms)
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- zest from one lemon
- 1 tbsp of lemon juice
- 2 garlic cloves minced
- 3 oz soft goat cheese
- 3 tbsp extra-virgin olive oil 1 tbsp for the mushrooms and 2 tbsp for grilling the bread
- 2 tbsp unsalted butter
- a pinch of kosher salt or sea salt flakes
- a pinch of freshly ground black pepper
Instructions
- Sauté the sliced mushrooms. First, to a skillet over medium-high heat, add a tablespoon of the olive oil. When the oil is hot, add the sliced mushrooms and a pinch of salt and black pepper. The salt helps the mushrooms release water. Sauté for about 3 minutes until the mushrooms get a bit of color on them. Then, add the unsalted butter, minced garlic, thyme, lemon zest, and lemon juice. Sauté for about 3-4 minutes until the mushrooms are tender.
- Grill/toast the bread. First, brush the thick bread slices with olive oil on both sides. Then, grill the bread slices in a skillet, grill pan, or cast iron pan for a couple of minutes on each side over medium-high heat until lightly browned and toasted.
- Get the assembly board together: the grilled/toasted bread, the sautéed mushrooms, the soft goat cheese, and the avocados.
- Assemble the avocado toast by adding mashed avocado first, then the sautéed mushrooms, and chunks of goat cheese. Optionally, garnish with some fresh thyme.
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.