Ingredients
-
2
-
4
-
1
-
1
-
2
-
1 1/2
-
1
-
-
-
2
-
2
-
1
-
-
-
Directions
Mushroom and Avocado Toast, An extra-fancy toastie from Canberra Chef Rob Oliver , delicious, easy and wonderful Great to have with a drink or as a light lunch , This was excellent and itt had lots of flavor I didn’t have any tarragon and substituted basil which worked well Also I added the olive oil and balsamic vinegar to pan and mixed slightly Great recipe!
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Steps
|
1
Done
|
Heat Oil in a Large Pan and Saute Onions. |
|
2
Done
|
Add Garlic and Mushrooms and Cook Until Mushrooms Have Wilted, but Are not Mushy. |
|
3
Done
|
Add the Diced Avocado, Season With Salt and Pepper and Remove from Heat as Soon as Avocado Is Warmed. |
|
4
Done
|
Meanwhile, Grill the Baguette Slices on Both Sides. |
|
5
Done
|
Place Toast Onto Plate and Top With Cooked Mushrooms. |
|
6
Done
|
Drizzle With a Small Amount of Olive Oil and Balsamic Vinegar. |
|
7
Done
|
Top With Grated Parmesan and Chopped Tarragon. |
|
8
Done
|
Serve Warm. |
