Summary

Ingredients

• 2 small baguette (s)
• 4 king oyster mushrooms
• 1 avocado (s)
• 2 cloves garlic
• 0.5 ½ tomato (s)
• 2 handfuls rocket
• Balsamic, vegan
• salt and pepper
• Lemon juice
• 2 tablespoon, heaped margarine, vegan

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Instructions

1. I first made a guacamole from the avocado. To do this, scrape the avocado out of the skin with a spoon, mash it with a fork and add lemon juice. Cut half the tomato into cubes and stir in together with a small, pressed clove of garlic. Then just season with salt and pepper.
2. Meanwhile, melt two large tablespoons of margarine in a pan, the mushrooms will soak up a lot. Press the second clove of garlic into the pan and brown in the margarine over low heat, then fry the sliced mushrooms in it.
3. Wash the rocket and just mix it with a little balsamic vinegar. I took walnut balsamic vinegar, which is nice and mild and has a great aroma.
4. Cut the baguette open and put some of the “garlic butter” in which the mushrooms were fried on each half. First spread the rocket on the underside of the baguettes, then two tablespoons of guacamole on top. Spread the mushrooms on top and place the top on top.