Avocado mushroom toast

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1--- Crushed Edamame ---
2. 2Place defrosted edamame beans, avo, lemon juice and a pinch of salt into a blender
3. 3Blitz 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. 4Store in the fridge until ready to use
5. 5--- Mushrooms ---
6. 6Chop mushrooms into even sized pieces
7. 7On medium-high heat add 1 tbsp of olive oil to a pan and place mushrooms into pan
8. 8Leave mushrooms undisturbed for 2 minutes until they start to brown
9. 9Grill bread (see below)
10. 10Toss mushrooms, add another tbsp of oil and clove of crushed garlic – cook for a further 2 minutes
11. 11Once browned add butter & a pinch of salt. Toss to combine
12. 12--- Toast ---
13. 13Drizzle 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. 15Place a spoon of edamame mix into toast, top with mushrooms, feta, drizzle of olive oil and a sprinkle of parsley