SMASHED AVOCADO AND FRIED MUSHROOMS ON TOAST
PG tested
I admit it. I’m late to the avocado toast craze. But better late than never, right, when something so simple makes those seated at the table so incredibly happy?
This recipe is a snap: Just mix, mash and spread. The original recipe called for bread slices, but I used baguette, fried to a golden-brown crisp in a little butter, and swapped toasted almonds for the pepitas.
For a vegan version, substitute 1 tablespoon soy yogurt for the cottage cheese, or just eliminate it. The coconut oil adds a nutty taste, so if you’re not a fan, use extra-virgin olive oil.
1 small ripe avocado 2 tablespoons cottage cheese 1 teaspoon onion powder 2 teaspoons lemon juice Salt and freshly ground black pepper
1 teaspoon butter (if frying bread)
2 slices good-quality wholegrain bread or baguette 1 teaspoon coconut oil 5 ounces button mushrooms
1 tablespoon toasted pepitas or almonds Lemon juice Arugula or radish sprouts, for garnish
Prepare avocado cream: Halve avocado, remove stone, peel, reserve a quarter of it and place rest into bowl. Add cottage cheese, onion powder and lemon juice and mash everything with a fork. Season to taste with salt and pepper.
Toast bread until golden brown in either a toaster or a frying pan over medium heat with a little butter.
Cook mushrooms: Heat coconut oil in frying pan. Clean mushrooms with a damp paper towel, cut them into slices and put them into the pan. Fry for 3 to 5 minutes, season and take off heat. Spread avocado cream onto the toast and add the fried mushrooms on top. Cut remaining quarter of avocado into thin slices and lay on top of mushrooms. Sprinkle with toasted pepitas, add another splash of lemon juice and garnish with arugula or radish sprouts. — Adapted from “Eat Better, Not Less: 100 Healthy and Satisfying Recipes” by Nadia Damaso (Hardie Grant, Feb. 2017, $25)