Grilled Pleurotus Mushrooms on Indulgent Avotoast
Best brunch ever! Or just a super indulgent brekkie? You choose…
Either way, this is just the best start of a lazy Saturday, particularly in colder Autumn mornings (well accompanied by
a good cup of coffee or a freshly squeezed orange juice).
I am pretty sure everyone’s tried avocado toast by now, as it’s a dish that seems to have been embraced by vegetarians and vegans throughout the world. THE AVO OBSESSION (which honestly, I totally get!). Usually, at most brunch cafes, avocado toast comes topped up with either a poached egg or smoked salmon. This time (as per usual!), I want to bring you another 100% plant-based/vegan, meat-free version of a traditional classic.
Have you tried avocado toast topped with savoury garlicky pleurotus.
Pleurotus ostreatus, more commonly known as oyster mushrooms have been used for medicinal purposes for centuries and are more frequently used in Asian cuisine. They’re extremely low in calories but contain a good amount of protein, fibre, niacin and riboflavin. In addition to the nutrients listed above, oyster mushrooms also contain a small amount of magnesium, potassium, calcium, phosphorus, vitamin C, folic acid, zinc and selenium and vitamins B-1 and B-2.
In terms of texture and flavour, the resemblance with certain types of cooked meat are incredible. Hence being such a great way of incorporating more plant based foods in your weekly meals while cutting down on meat.
Unless you really aren’t a mushroom fan, grilled pleurotus are a wonderful addition to your cooking repertoire. This avo-toast with mushrooms combo is easy and perfect for slower days and for an indulgent brunch. The mushrooms should be served hot, right out of the grill and will leave an amaziiiing smell in the house.
I have already brought you a delicious (and very similar) recipe of how to make these mushrooms on a traditional Portuguese way but today you have the full brunch experience with this wonderfully put together dish.
- 4 slices of sourdough bread (to make 4 toasts)
- 1 ripe avocado, mashed
- Chilli flakes (optional)
- Olive oil, for grilling
- 300 grams of pleurotus (oyster mushrooms)
- Half a lemon, juice
- 3 tbsp of tamari sauce or balsamic vinegar
- 1 Bay leaf
- 3 cloves of garlic, finely chopped
- ½ cup of parsley, finely chopped
- Oregano, to taste (optional)
- Black pepper, to taste
- Salt, to taste
- Wash the mushrooms well and add them to a bowl with all the ingredients of the marinade. Mix everything well. Let the marinade sit for at least 30 minutes (but the longer the better).
- In a large frying pan or grill, place a small amount of olive oil and let it heat well, and grill the mushroom steaks. Turn the mushrooms and grill them gently on each side.
- Once they are well grilled and have lost
- most of their water, add the liquid from the marinade and let reduce until it
- Sprinkle with more chopped parsley and more
- lemon juice, if desired (but optional).
- Toast your bread (I suggest sourdough bread as it is one of my favourites, but feel free to use the one of your preference).
- Peal and mash the avocado, add a bit of lemon juice to it, some salt and pepper and chilli flakes.
- Once the toasts and mushrooms are ready, serve the mashed avocado on top of the bread. Finish your toasts with the grilled pleurotus.
- Serve hot and enjoy.
- It goes well with some wilted spinach on the side too.