Avocado Toast with Spicy Dan Dan Mushrooms
Prep Time: 12 minutes minutes
Cook Time: 10 minutes minutes
Servings: 3 people
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*
Guacamole
- 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)
Everything Else
- 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.
Holy Guacamole
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.
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!
Guacamole - smooth or chunky? It's up to you, just mash more or less with fork.
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.