Sauteed Mushroom and Sun-Dried Tomato Avocado Toast
Recipe courtesy of the Mushroom Council
Ingredients
- 1 tablespoon extra-virgin olive oil plus additional, for drizzling
- 1/4 cup chopped sun-dried tomatoes
- 8 ounces sliced button mushrooms
- 1/4 cup water
- 1/2 teaspoon fresh thyme leaves kosher salt to taste
- 2 ripe avocados pitted, peeled and sliced
- 4 slices toasted bread
- shaved Parmesan cheese
Instructions
- In skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and cook 1 minute. Add mushrooms and gently incorporate with tomatoes. Add water and stir well until water evaporates and mushrooms darken and become tender, about 4 minutes. Add thyme and salt, to taste. Set aside to cool.
- To assemble, gently smash half of each avocado over one slice of toast. Top each slice of toast with mushroom mixture. Top each with Parmesan cheese and drizzle with olive oil before serving.