Garlic Mushroom Sourdough|Australian Mushrooms

1 tbsp vegan butter

3 cups button/cup mushrooms, cleaned and sliced

¼ red onion, diced

2 garlic cloves, crushed

½ tsp dried thyme

1 tsp balsamic vinegar

½ tsp cracked black pepper

1 handful of baby spinach

1 handful of cherry tomatoes, halved

2 pieces of toasted sourdough

½ avocado, smashed

½ lemon

1 sprinkle of fresh parsley

1 salt and pepper to taste

Heat butter in a large fry pan on medium-high heat

Sauté onion (2-3 minutes)

Add mushrooms and continue to cook for 4-5 minutes or until golden

Add your thyme, balsamic vinegar, crushed garlic, black pepper and cook for another few minutes, until fragrant

Push mushrooms to the side and add your spinach and tomatoes

Cook spinach until wilted and tomatoes until coloured

Add avocado and mushrooms to sourdough

Add wilted spinach and cherry tomatoes to the plate

Garnish with salt and pepper, lemon, and parsley

Garlic Mushroom Sourdough