Now this one is a classic, but it's way too good not to share my own version.
I love it even more with Green cracking russula mushrooms but since we are not in season, Portobello works just fine (anyway better then Champignon for exemple). I ate a lot of mushroom toasts back in London, but never found a perfect match. Sometimes they were too oily, too salty or the mushrooms flavour wasn't highlighted at all.
When I saute vegetables, I try to do it as healthy as possible so I cut the veggie in really small pieces and try to use as less oil as I can or to use vegetable stock instead of oil. Flavor wise, I usually go for a bit of coconut oil, but the mushrooms can cook really well in some vegetable stock as well.
One thing I never skip when cooking mushrooms is black pepper, I think it brings out the aroma really well.
When eating toasts like this, I always need something savoury - a lemony salad or any fermented veggies. This time I used what I had on hand - sauerkraut. But a few days ago I've tried it with my homemade Kimchi and it was a revelation!
PS: I could't make my fiance get used with Kimchi yet, but we'll get there!
Start by heating a pan with olive oil on medium heat. When it's hot, add the leeks, allow them a minute to soften then sautee the mushrooms. Add salt and stir constantly until they are cooked. When they are done add the smashed garlic, and chopped basil. Save a few leaves for decorating. Mix everyting and set aside to infuse. If you are not a fan of using this method, simply use the oven.
Place the mushrooms on a tray, sprinkle a little bit of oil and some salt and cook until they are soft. Now smash the avo on the copping board and spread it on the toasts. Squeaz some lemon , add the mushrooms, sprinkle some black pepper and garnish with basil leaves. Eat it imediatly and enjoy every bite!
Bon appetit ♡ ♡ ♡