Clean mushrooms and slice. Finely chop the onion and garlic.
Heat the oil in a large pan and fry the mushrooms in hot olive oil for about 5 minutes on both sides until golden brown.
Add chopped onion and garlic and fry for another 1-2 minutes. Then deglaze with the soy sauce and fry for more 1-2 minutes over low heat.
In the meantime, halve the avocado, remove the core, scrape out the flesh with a spoon. Add all the ingredients for the guacamole into a blender and blend until smooth and creamy. (Alternatively, use an immersion blender or mash with a fork). Taste and adjust seasonings.
Toast your bread slices.
Then spread with the guacamole and place the fried mushrooms on top.
Sprinkle over more salt to taste and pepper if you like and some fresh herbs and nuts or seeds.
Instead of white or brown mushrooms, you can also use other mushrooms, for example, king oyster mushrooms or porcini mushrooms.
If you want a creamier guacamole, you can also add cashew butter, tahini or a bit of coconut milk or other non-dairy cream to the guacamole. I also like to add one handful of fresh basil or spinach.
The toast also tastes amazing, when you gratinate it with (vegan) cheese afterwards.
Nutrition is calculated automatically and should be used as estimate.