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Ultimate Mushroom Toast

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Flavors of maple, creamy avocado, herbs and mushroom - dance in this recipe. I hope you enjoy.
Course Snack
Servings 2 Servings

Ingredients

  • 15 shiitake mushrooms *
  • Thick slices of your favorite bread (about 2 inches thick)
  • 1 tbsp liquid aminos
  • 1 tbsp olive oil
  • 1 tbsp maple syrup

For the cilantro avocado cream sauce: *

  • ½ cup soaked cashews
  • ½ tsp apple cider vinegar
  • 3 cloves garlic
  • ½ cup water
  • 1¼ tsp salt
  • 1 ripe avocado
  • ½ bunch cilantro
  • 1 jalapeno
  • 1 tsp cumin
  • 1 lime, juiced
  • Lime zest, optional
  • ¼ tsp pepper
  • 1 local pepper

Instructions

  • Heat your griddle on medium-high heat
  • In a small dish add the olive oil and maple syrup
  • Brush on the mixture to your thick sliced bread (both sides)
  • When your griddle is hot, add mushrooms and allow them to release moisture for a few minutes (about 3-4) - with or without the griddle top on
  • Add liquid aminos to mushrooms and allow to cook for an additional for 1-2 minutes
  • Remove mushrooms from griddle and keep the heat on
  • To the same griddle, add your bread and sear on each side
  • When the edges are nice and charred, I know to flip the bread to the other side
  • Blend all ingredients for the cilantro avocado cream sauce together
  • Add a dollop of the sauce to your bread and top with mushrooms
  • Garnish with lemon juice and salt, enjoy

Notes

I like to use shiitake here, but feel free to use a mushroom you have access to. Have fun!
The cilantro avocado cream sauce recipe makes plenty, save the extras for more toast for the week.
I used an anaheim pepper  as my local pepper. Feel free to double up on the jalapenos, or pick a second pepper you love!
For the bread - If you do not have a griddle, feel free to use your oven broiler to toast the bread. 
For the mushrooms- If you do not have a griddle, you can saute  them on a skillet