Tostada de aguacate y champiñones

Ingredientes

• 4 slices sourdough bread
• 200 g mushrooms medley (chestnut, swiss brown, shiitake, button, portobello)
• 10 g feta
• 1 clove garlic (crushed)
• 1 knob butter
• 3 tbsp olive oil
• 150 g edamame (shelled)
• 1 avocado
• 1 tbsp lemon juice
• salt
• parsley (for garnish)

Preparación

1. 1

   --- Crushed Edamame ---

2. 2

   Place defrosted edamame beans, avo, lemon juice and a pinch of salt into a blender

3. 3

   Blitz for a few seconds until roughly combined – I like to leave a little texture in the beans but you can blend until smooth if preferred

4. 4

   Store in the fridge until ready to use

5. 5

   --- Mushrooms ---

6. 6

   Chop mushrooms into even sized pieces

7. 7

   On medium-high heat add 1 tbsp of olive oil to a pan and place mushrooms into pan

8. 8

   Leave mushrooms undisturbed for 2 minutes until they start to brown

9. 9

   Grill bread (see below)

10. 10

    Toss mushrooms, add another tbsp of oil and clove of crushed garlic – cook for a further 2 minutes

11. 11

    Once browned add butter & a pinch of salt. Toss to combine

12. 12

    --- Toast ---

13. 13

    Drizzle sourdough with oil and grill on a medium-high heat for a minute or so each side until charred. Alternatively, you can chuck them in the toaster (without the addition of oil!)

14. 14

    --- Serving ---

15. 15

    Place a spoon of edamame mix into toast, top with mushrooms, feta, drizzle of olive oil and a sprinkle of parsley