Tiny button mushrooms swimming in a creamy, spicy, iconic Dan Dan inspired sauce, piled on slices of crunchy avocado toast - pure vegan magic!!! Elevated avocado toast that's dairy free, oil free, nut free, and totally vegan. Your newest food addiction!
I love avocado toast - especially on fresh sourdough! My go-to combo for lunch is a slice of sourdough (toasted, duh), hummus or spicy mayo, piled up with thick slices of juicy tomato and avocado, thin slices of red onion, and lots of sprouts or greens. Yum!
But lately, I've been feeling a little fancy, and I've been testing out some new flavour combos to elevate my avo toast game.
Avocado Toast Elevated
Plant-based eating at its finest. These fancy avocado mushroom toasts are going to impress all eaters. Crunchy, toasted sourdough with a thick layer of creamy, chunky guacamole loaded up with spicy Dan Dan inspired mushrooms. They are so freaking good!!!
How to make Avocado Toast
The key to ahh-mazing avocado toast is the ingredients. These two things are the stars: bread (toasted sourdough) and perfect avocados (not always easy to find)! Most days I'm happy to munch on creamy avocado on toasted sourdough, it's basic, it's easy, it's delicious and healthy.
But every now and then I'm feeling extra, and I want something more. This elevated, avocado mushroom toast recipe is for those days. You'll need just one more ingredient (spicy DAN DAN MUSHROOMS), but totally worth it. You'll see - this flavour profile is going to blow you away!
Bread - I like (I mean, LOVE) sourdough bread. Toasted and crunchy it's the perfect texture for this recipe. You can easily swap out the sourdough for your favourite bread (gluten-free, rustic, etc) just make sure it's sturdy enough to get all this deliciousness to your mouth. You don't want to lose any of those goodies into your lap!
Avocado (guacamole) - choose big ripe, avocados! Mash them with a fork together with lime juice, chopped cilantro, salt, and minced onions. Everyone in our house thinks their guacamole is the best so there is no shortage of chefs in the kitchen when it comes to making guac! (Personally, I like mine a little chunky!).
The Secret Sauce: Spicy Dan Dan Mushrooms!
Not its authentic namesake, but still a scrumptious, creamy, spicy, flavour explosion that's dairy free, oil free friendly, nut free and totally vegan. This version of Dan Dan sauce is pure magic.
I chose the smallest, firmest button mushrooms I could find, then cut them in half. Pan fried them with a splash of water or two (as needed to prevent sticking), and then smothered them in Dan Dan sauce and heated through. They were ready in no time. Pro Tip: If all you can find are larger button mushrooms, cut them into quarters or a few thick slices - tastes just as good.
Why You'll Love this Recipe
- This version of iconic Dan Dan sauce is spicy, creamy, and totally addictive. It pairs perfectly with the firmness of the mushrooms, the cool, creamy guacamole, and crunchy avocado toast.
- Comes together quickly.
- It's versatile - try mixing left-over Dan Dan sauce with hummus for a life-changing flavour explosion.
- Easy to make, and healthy - oil free friendly, gluten free, nut free and, super additive - like some SERIOUS yum!!!!
How to make Dan Dan Mushrooms
- Gather the ingredients for the sauce and whisk them together. Taste and adjust according to your preference. Creamier (tahini), spicier (Szechuan or five-spice), hotter (sriracha), saltier-umami (soy sauce).
- Prepare the mushrooms and cook until the water has been released and they are starting to turn golden (don't over cook). Flipping as necessary. Use a non-stick pan and a splash of water to prevent sticking.
- Pour enough Dan Dan sauce over the mushrooms to coat evenly. Heat through then remove from heat and pile on top of avocado toast. Add a drizzle of sriracha (if you dare). Enjoy immediately.
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Avocado Toast with Spicy Dan Dan Mushrooms
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Dan Dan Mushrooms
- 3-4 tbsp sriracha sauce
- ¼ cup tahini
- ¼ cup soy sauce (tamari)
- 1 tsp maple syrup
- 1 small clove garlic, minced or grated
- ½ tsp ginger, minced or grated
- ½+ tsp Szechuan peppercorn ground, to taste
- ½+ tsp five spice powder, to taste
- 1 tsp sesame oil (optional)
- 2-4 tbsp vegetable stock*
- 1-2 large avocados, pit and scoop
- 2 tbsp onion, fine dice
- 3 tbsp cilantro, rough chop
- 4 tsp lime juice (more or less to taste)
- 1 pinch sea salt (to taste)
- 12+ small button mushrooms, cut in half*
- 3-4 slices sourdough bread, toasted
Dan Dan Sauce
- Whisk all ingredients together except vegetable stock. Taste and adjust seasonings to personal preference. If you are oil free, skip the sesame oil (I do), it's delicious without, but does add a nutty note.Add a couple tablespoons of broth to thin the sauce slightly before adding to mushrooms.
- Cut the avocado in half and remove the pit. Scoop the avocado into a bowl with a spoon, add the remaining ingredients and mash gently with a fork until desired consistency. Taste and adjust seasonings as desired.
- Smooth or chunky? - I like my guacamole pretty chunky, but you can control the texture to your personal preference. A pinch of jalapeno (fine dice) or some hot pepper flakes adds a nice hit of flavour to the guacamole if you prefer.
- Button Mushrooms - choose firm, small button mushrooms. Wash them and pat dry. Slice in half. Cook in a non-stick skillet over medium to high heat. Add a splash of water or broth as required to prevent sticking. Once the mushrooms have released their water and start to turn golden, they are ready. Don't overcook, they should still be a bit firm.Add enough sauce to coat the mushrooms. Warm through and remove from heat.
- Sourdough bread, toasted. You can sub your favourite bread including gf. Keep in mind that the bread should be sturdy enough to hold the guacamole and mushrooms without flopping.
Putting it All Together
- Make Spicy Dan Dan Sauce.Make Guacamole.Toast Sourdough Bread.Spread a thick layer of guacamole on toasted sourdough slice. Pile on the spicy mushrooms. Add a drizzle of sriracha if desired and a sprinkle of chopped cilantro.Enjoy!
Add a pinch of heat by adding a few hot pepper flakes as desired.
Guacamole does not keep well, once exposed to the air, the flesh begins to turn brown. Make it just before serving for best results. *to save half an unused avocado half, leave the pit in, wrap it in a plastic bag or container face down in the fridge (this will slow the browning process). Mushrooms - I used small, firm button mushrooms. The texture was amazing with the creamy guacamole and crunchy sourdough toast. If you can find only larger mushroom, I'd quarter them or cut into thick slices. Don't overcook, for best results, they should be slightly firm. Leftovers and Storage - nope! The guacamole on toast is not the food to make ahead or save leftovers in the fridge. For best results, make only what you'll eat.
However, the cooked Dan Dan mushrooms will keep well in the fridge on their own (no guacamole) for a few days.
The Dan Dan sauce will keep in the fridge in an airtight container for a week or more.
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