At a glance
You're making a trendy avocado toast that skips the egg and goes straight for creamy spiced avocado and crispy roasted oyster mushrooms instead. The main task is getting those mushrooms golden and crunchy in the pan, which takes just a few minutes and creates that satisfying textural contrast everyone loves.
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Mash the avocado
Use ripe avocado. Mash it with a fork until smooth, then stir in chopped coriander and dried chili flakes. Add a few drops of lemon juice, salt and pepper.
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Make the dressing
Season the salad just before serving. For the lamb's lettuce, whisk up a dressing from lemon juice, salt, pepper and olive oil, slowly drizzling in the olive oil as you whisk.
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Fry the oyster mushrooms
Tear the oyster mushrooms into thin strips by hand. Heat a generous amount of oil in a pan and fry the mushrooms until golden and crisp. Transfer them onto paper towel to drain off any excess oil.
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