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Soft toast with avocado, mushrooms in parsley and lemon carrots
As an aperitif, as a starter or for a brunch, this toast can be served for many occasions and it has the advantage of being prepared very quickly.
I used a slice of brioche bread for the soft side, but if you want, you can easily replace it with fresh bread.
The carrots come from the garden and I take my mushrooms from the organic market gardener “From the land to the plate” at the market stand which is held every Saturday in my neighborhood.
I buy my avocados exclusively from Bioccoop in order to avoid the carbon impact as much as possible.
During the preparation, I took care of the carrots first so as to give them time to bathe in the lemon juice.
For the soft and crispy side, I browned my slices of bread in the oven with a few squash seeds.
After cleaning and cutting the mushrooms, I sautéed them with a knob of margarine, fresh parsley and powdered garlic.
I grated a small bunch of raw cauliflower on top of the toast and to finish, I sprinkled with scallion onion, sesame seeds and a drizzle of olive oil.
Here is the recipe:
AuthorBeauty FoodDifficultyEasyPreheat the oven to 180 ° on the grill position.
Wash, peel and cut the carrot.
Dip the chopped carrots in the lemon juice.
Clean and cut the mushrooms
Brown the mushroom mixture for a few minutes in a pan with a little margarine.
At the last moment, add fresh parsley and garlic powder. Reserve.
Place the slices of bread on a baking sheet lined with baking paper before brushing them with melted margarine
Add a few pumpkin seeds, brewer’s yeast and place in the oven for 3-4 minutes.
Cut the avocado in half, remove the pit and skin. Then cut into thin slices.
For the dressing: place a few slices of avocado, mushrooms, carrots, scallion onion and sesame seeds.
Finally, grate the cauliflower on top and add a drizzle of olive oil.
Ingredients
Instructions
Preheat the oven to 180 ° on the grill position.
Wash, peel and cut the carrot.
Dip the chopped carrots in the lemon juice.
Clean and cut the mushrooms
Brown the mushroom mixture for a few minutes in a pan with a little margarine.
At the last moment, add fresh parsley and garlic powder. Reserve.
Place the slices of bread on a baking sheet lined with baking paper before brushing them with melted margarine
Add a few pumpkin seeds, brewer’s yeast and place in the oven for 3-4 minutes.
Cut the avocado in half, remove the pit and skin. Then cut into thin slices.
For the dressing: place a few slices of avocado, mushrooms, carrots, scallion onion and sesame seeds.
Finally, grate the cauliflower on top and add a drizzle of olive oil.
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