Avocado Leek Mushroom Toast because I’m conjuring up Spring!
Spring is around the corner and I’m all giddy! I’m in the early throes of planning my Spring garden and can’t wait to share my Summer harvest with you coupled with some really delicious recipe creations. How about you, are you ready for warmer weather, blooming buds, and longer days? Do you do dirt? By that I mean, do you garden? If so, let me know in the comment section I would love to know what you’re growing plans are. 🙂
Now, that I have green on the brain, it wouldn’t be right to not share my favorite Avocado toast with you. This avocado leek mushroom toast is special you can eat it for breakfast or have it as a light lunch for those ravenous afternoons.
First, let’s talk about leeks. In the spirit of leveling up and trying new things, this was my first time having leeks. My first impression was it looks like a green onion so I would imagine it tastes like a green onion right? Wrong. Leeks have a distinct taste that’s sweeter than a green onion with a mellower taste not as oniony, but onion-like if that makes any sense.
SO, HOW DOES ONE PREPARE LEEKS?
Step 1: Give them a good rinse. Leeks emerge from the ground stem first as a result, the inside of the stem traps a lot of dirt. Spread the stems apart and rinse in between thoroughly to remove the trapped dirt particles.
Step 2: Here’s the deal with the green tops on leeks, technically you want to use the bottom portion of the leek which is the light part and discard the darker green. Well, I have a large family and we seldom discard anything so… darker greens….in you go! 🙂
Step 3: Chop crosswise into beautiful ringlets and they’re ready to cook.
LET’S MAKE AVOCADO LEEK MUSHROOM TOAST:
Step 1: Heat Avocado oil over medium-high heat. Add in leeks and mushrooms. Stir fry until the mushrooms are brown and tender and the leeks are slightly wilted for about 5 minutes. Season to taste with pink salt, black pepper, and garlic powder. Set aside.
Step 2: Remove the pit from the avocado. Use a spoon to scoop out the flesh. Place the flesh in a bowl, mash with a fork to reach your desired consistency. I prefer a coarse texture. (Optional: Season to taste with pink salt, black pepper, and garlic powder.)
Step 3: Toast bread slices until golden brown. Spread avocado on toast, add leek mushroom mixture then, sprinkle on some fennel seeds to incorporate a contrasting flavor. By the way, fennel seeds are highly nutritious. They’re loaded with calcium, magnesium, and potassium in case you were wondering.
Step 4: Enjoy, Enjoy, Enjoy!
Dessert anyone? You can’t go wrong with my Avocado Chocolate Pudding.
Simple decadence.
HOW TO PREPARE AVOCADO LEEK MUSHROOM TOAST
- 1 Tablespoon of Avocado Oil
- 4 slices of Spelt bread
- 1 ripe Avocado
- 1 whole Leek chopped
- 2 cups of portobello mushrooms chopped
- pink salt to taste
- black pepper to taste
- garlic powder to taste
- fennel seeds for topping
- Heat oil over medium-high heat. Add in leeks and mushrooms. Stir fry until the mushrooms are brown and tender and the leeks are slightly wilted for about 5 minutes. Season to taste with pink salt, black pepper, and garlic powder. Set aside.
- Remove the pit from the avocado. Use a spoon to scoop out the flesh. Place the flesh in a bowl, mash with a fork to reach your desired consistency. I prefer a coarse texture. (Optional: Season to taste with pink salt, black pepper, and garlic powder.)
- Toast bread slices until golden brown. Spread avocado on toast, then add leek mushroom mixture. Sprinkle on fennel seeds to add some contrasting flavor. Enjoy!
