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Notes -
Get a baguette. Slice it lengthwise and observe the spreadable area. You'll need that much of the following.
Some butter. Some brown mushrooms. An avocado. A thing of garlic. Salt, pepper. Cheese, if you dare.
Chop the mushrooms so fine it's like they're no longer mushrooms. Chop the garlic almost as fine. Throw this into a pan of sizzling butter. Sauté. Not too terribly long.
Cut open the avocado into two halves. Depends on what kind you have but I have only ever really had Haas. Use a spoon to scoop out the halves into a bowl, where you then mash it all up. If the avocado is unripe or overripe, crack a beer and order Chinese. Otherwise continue.
Spread the avocado over the baguette flat parts. Spoon the sautéed mushroom mixture onto it, spreading evenly.
Put shredded cheese on if you want. I do.
Toast this under a broiler until the cheese is bubbly. If no cheese, wing it. Give it a few.
Salt and pepper it. If you have olive oil (which you should) drizzle some of that on.
Eat.
You said healthy and this isn't particularly healthy, arguably. But it's good even if you don't particularly like mushrooms, and I'm guessing you don't. Neither do I.
Your ideas intrigue me and I wish to subscribe to your newsletter. Like you, I don't like mushrooms (I hate them really) - it's a texture thing for me. There's this way they squish when you eat them that's just so off-putting. If you cut them super fine, do they still have that unpleasant texture?
I find chopping them to hell and back and sautéeing them with garlic in butter an effective strategy to banish all mushroom associations. There is still an earthy taste but in this medley it works.
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