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gucamole toast with spicy mushrooms on top of toasted sourdough bread

Avocado Toast with Spicy Dan Dan Mushrooms

Prep Time: 12 minutes
Cook Time: 10 minutes
Servings: 3 people
Author: Tracy Halasz

Ingredients

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

Instructions

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.

Everything Else

  • 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!

Notes

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.