Avocado and Mushroom Bruschetta
Mushrooms are high in loads of important B vitamins such as riboflavin (B2), folate (B9) and niacin (B3), which help the body get energy from food and form red blood cells. They're high in antioxidants - notably Selenium, which boosts the immune system!
This recipe is super quick and simple but really satisfying. Mushrooms pair really well with avocado and who doesn't love toast?
Seasonal Mushrooms (about a handful)
2 slices of Sourdough (or whatever bread you prefer)
1 ripe Avocado
1 clove of Garlic
1 handful of Basil
Juice of 1/2 a Lemon
2-3 tbsp of Olive oil
2-3 tbsp of Pine nuts
Salt & Pepper
1. Make the avocado spread first. Add the avocado, garlic, lemon juice, olive oil, basil, salt and pepper to a small food processor or and blend until smooth. Add more lemon, salt or pepper to taste if needed!
2. Wash and chop the mushrooms, then add them to a pan with a tablespoon of olive oil. Cook over a medium heat for about 5 minutes until soft, or you can cook for more/less time depending on how you like them!
3. Transfer the mushrooms onto a plate. Add the pine nuts to the pan and toast for a few seconds until golden.
4. Toast the sourdough, then spread on a generous layer of the avocado. Add the mushrooms on top, and sprinkle over pine nuts, salt and pepper. I like adding some chilli flakes too!