Ingredients
- Steo 1
- 1 teaspoon avocado oil
- 1 cup finely sliced mushrooms
- 1 tablespoon Gourmet Garden Garlic, Cold Blended Paste
- 2 teaspoon Gourmet Garden Parsley, Lightly Dried
- 1 ½ tablespoons coconut aminos or tamari or soy sauce
- ¼ teaspoon (pinch) sea salt
- 2 thick slices sourdough bread
- 1 avocado
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- 2 teaspoon Gourmet Garden Parsley, Lightly Dried
- cracked salt and pepper
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 In a medium fry pan, heat avocado oil. Once hot, add mushrooms, garlic paste and sauté for 1-2 mins or until garlic is fragrant. Add lightly dried parsley, coconut aminos and a pinch of salt and sauté well together for a further 3-5 minutes, or until mushrooms are lightly golden brown.
- 2 Meanwhile - toast your bread slices.
- 3 In a small bowl, smash your avocado and combine with lemon juice, lime juice, lightly dried parsley and salt and pepper to taste.
- 4 Add toasted sourdough to your serving plate, top each slice with half of the avocado smash mixture and top with sautéed garlic mushrooms. Enjoy!
