Makes 4 pieces of toast
For the mushrooms
500 grams cremini mushrooms, cleaned and sliced
2 cloves garlic, crushed
30 ml extra virgin olive oil
30 ml tamari sauce
2 tsp dried thyme leaves
Freshly ground black pepper, to taste
For the avocado
2 ripe avocados
Juice of 1 lemon (2-3 tbsp)
Pinch sea salt or pink Himalayan salt
4 slices sourdough bread or bread of choice
Heat olive oil in a large non-stick frying pan over medium heat. Add crushed garlic and sauté for 1 minute, stirring to prevent burning. Incorporate sliced mushrooms and tamari sauce, cooking for 8 to 10 minutes until the mushrooms release their moisture and become tender. Stir in thyme leaves and season with freshly ground black pepper.
In a bowl, mash the avocado with a fork until creamy. Stir in lemon juice and a pinch of salt until smooth and well combined.
Toast bread slices until crisp and golden. Evenly spread the mashed avocado onto each toasted slice. Top generously with the sautéed mushrooms. Serve immediately.