Mushroom and Avocado Toast
"An "extra-fancy toastie" from Canberra Chef Rob Oliver."
photo by Mrs Goodall
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 29.58 ml extra virgin olive oil
- 4 slice baguette or 4 slice crusty bread, 1-inch thick
- 1 onion, chopped
- 453.59 g mixed mushroom, roughly chopped
- 2 garlic cloves, finely chopped
- 22.18 ml fresh tarragon, chopped
- 1 avocado, skin & stone removed, diced
- salt
- ground black pepper
- 29.58 ml parmesan cheese, freshly grated
- 29.58 ml extra virgin olive oil
- 14.79 ml balsamic vinegar
directions
- Heat oil in a large pan and saute onions.
- Add garlic and mushrooms and cook until mushrooms have wilted, but are not mushy.
- Add the diced avocado, season with salt and pepper and remove from heat as soon as avocado is warmed.
- Meanwhile, grill the baguette slices on both sides.
- Place toast onto plate and top with cooked mushrooms.
- Drizzle with a small amount of olive oil and balsamic vinegar.
- Top with grated parmesan and chopped tarragon.
- Serve warm.
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Reviews
-
delicious, easy and wonderful. Great to have with a drink or as a light lunch. -
This was excellent and itt had lots of flavor. I didn't have any tarragon and substituted basil which worked well. Also I added the olive oil and balsamic vinegar to pan and mixed slightly. Great recipe! -
Very nice, quick, easy meal to prepare. I'm not a 100% sure I would add the tarragon next time. This recipe, as posted, definitely makes more than 4 servings, it's more like 8 rather than 4. All in all, a good meal.
-
Very good flavor! I used 1/2 pound mushrooms and a whole small avocado. I did not add olive oil and balsamic vinegar to the top, because it didn't seem to need it. This makes enough for 16-20 baguette slices, not 4. -
delish! we modified it a bit for our diet, but used the same basic ingredients. we opted for crisped tortillas, and i cooked everything in a wok to avoid any oil. i didn't have any cheese or herbs, so i just used onion, mushrooms and avacado and drizzled with balsamic. just wonderful.
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Tweaks
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Kate, this was yummy! I used small flour tortillas heated under the broiler instead of bread. I also was out of parmesean, so I used Montrachet goat cheese. Will make this again. (PS. using the new Zaar rating system) -
I cut back on the oil using 1 tablespoon in total for sauting the mushrooms and onions. Didn`t need to top the toasts with any. I found this will serve more then four you can top a whole loaf with the mixture. I enjoy mushrooms and avocados and never thought to put them together. These are great! I used thyme in place of the tarragon. very good and even better knowing I cut more then 1/2 the oil out!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
