Mushroom & Rosemary Toast

Mushroom & Rosemary Toast

Garnish:

• 1 avocado, diced
• Fresh radish sprouts or your favorite microgreens

Toast:

• 1 sourdough round loaf

Mushroom topping:

• 2 tbsp olive oil
• 8oz baby Bella mushrooms, stems removed and sliced thick
• 2 tsp chopped rosemary
• 1 tsp minced garlic
• 2 tbsp butter
• Pinch of salt and black pepper

Directions

Cut two, 1 inch thick slices from your sourdough loaf.
Brush each slice with the olive oil and toast on a grill or a grill pan until lightly toasted on both
sides.
In a 10 inch pan, add the sliced mushrooms and cook over a medium/low heat for about 10
minutes. The mushrooms will seem sticky but will loosen up once they release their water.
Once the mushrooms have softened and become darker, add the butter, rosemary, garlic, salt
and black pepper and stir well.
Peel the avocado and chop into small dice.
Place each slice of toast onto a plate and divide the mushrooms on top of each slice.
Top with diced avocado and a generous pile of sprouts or greens.