Mushroom and Avocado Toast Recipe #138734
An "extra-fancy toastie" from Canberra Chef Rob Oliver.
by Chef Kate
20 min | 20 min prep
SERVES 4
- 2 tablespoons extra virgin olive oil
- 4 slices baguette or crusty bread, 1-inch thick
- 1 onion, chopped
- 1 lb mixed mushroom, roughly chopped
- 2 garlic cloves, finely chopped
- 1 1/2 tablespoons fresh tarragon, chopped
- 1 avocado, skin & stone removed, diced
- salt
- ground black pepper
- 2 tablespoons parmesan cheese, freshly grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Heat oil in a large pan and saute onions.
- Add garlic and mushrooms and cook until mushrooms have wilted, but are not mushy.
- Add the diced avocado, season with salt and pepper and remove from heat as soon as avocado is warmed.
- Meanwhile, grill the baguette slices on both sides.
- Place toast onto plate and top with cooked mushrooms.
- Drizzle with a small amount of olive oil and balsamic vinegar.
- Top with grated parmesan and chopped tarragon.
- Serve warm.
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5 stars