I love this unusual combination of spicy chili mushroom and creamy avocado on toast recipe I created for Kitchenbowl, and now you can get the step by step photo recipe here!
Just in case you would like to have a written version of this recipe, here is the list of ingredients and method you need to make this easy and delicious toastie.
Note: you will only need about 1-2 teaspoons of the yummy chili sauce for this sandwich. The left over sauce can be used with nearly anything, for example: spread it on grilled meat, fish, stir-fry vegetables, rice and noodles etc.
Enjoy and have a lovely Easter Holiday!
For the chili sauce: (with left over sauce, keep in fridge)
- 1tbsp. Gochujang – Korean chili paste
- 1 tbsp. Miso paste
- 2 tbsp. Toasted sesame oil
- 1 tbsp. Tamari or soy sauce
- 1 pinch of sugar
- 1/2 clove of garlic, minced
For the toastie:
- 1 Ripe avocado
- A dash of Lemon Juice
- 150g Oyster mushroom, brush cleaned and roughly sliced
- 4 slices of Gluten-Free (or whole grain) bread
- Toasted sesame seeds for garnish
Combine all the ingredients for the chili sauce until smooth and set aside.
In a skillet, fry the oyster mushrooms with a splash of vegetable oil until golden brown. Add 1 to 2 teaspoons of the prepared chili sauce to the mushrooms and remove the skillet from heat. Mix well until all the mushrooms are coated with the sauce. Set aside.
Halve and stone the avocado, then peel and slice it and add a dash of lemon juice on it to prevent it turning brown.
Toast the bread, spread the avocado on the bread and lay the cooked spicy mushrooms on top, garnished with the toasted sesame seeds, serve while it is still warm.