ingredients
For the avocado base:
the flesh of 1 large or 2 small avocados
basil
1 garlic clove, peeled
pine nuts
1 tablespoon tahini
juice of half lemon
1 tablespoon of olive oil
2 tablespoons of water
pinch of salt
For the mushrooms & toast:
250g mushrooms
3 garlic cloves
2 tablespoons of pine nuts
Drizzle of olive oil
Pinch of salt
Juice of 1 lemon
2-4 slices of bread
method
Place all of the avocado base ingredients into a blender or food processor and pulse until broken down but still a little chunky.
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the mushrooms, pine nuts, garlic and a pinch of salt. Cook for 5-10 minutes until soft.
Toast the bread before spooning some of the avocado mixture on top of each slice, you can use a spoon to spread it out evenly.
Top with the mushrooms from the pan, a sprinkle of fresh basil, a pinch of black pepper and a squeeze of lemon juice.
this is a great, simple breakfast to make on mornings where you want something a little more special. the avocado base is deliciously creamy and tastes amazing topped with the garlicky mushrooms and crunchy pine nuts.
