Servings: 2 slices
200 g FreshlyGrounds mushrooms
1 large garlic clove
1 tbsp olive oil
1-2 tbsp soy sauce or tamari sauce
1 tsp lemon juice
2 slices of bread or toast
Garlic oyster mushrooms:
Clean mushrooms and slice. Finely chop the onion and garlic.
Heat the oil in a large pan and fry the mushrooms in hot olive oil for about 5 minutes on both sides until golden brown.
Add chopped onion and garlic and fry for another 1-2 minutes. Then deglaze with the soy sauce and fry for more 1-2 minutes over low heat.
Meanwhile, halve the avocado, core it, scrape the pulp with a spoon, and mash with a fork. Drizzle with lemon juice and salt.
Toast the bread slices.
Then spread with the guacamole and place the fried mushrooms on top.
Add salt to taste and pepper and sprinkle with fresh herbs and nuts or seeds.
- To make a creamy vegan guacamole, you can also add cashew butter, tahini or a sip of coconut milk or other plant-based milk to the guacamole.
- The toast also tastes very good, when you gratinate with (vegan) cheese afterwards
Adapted from https://biancazapatka.com