Sandwich with king oyster mushrooms and guacamole

Ingredients for 2 servings:

• 2 small baguettes
• 4 king oyster mushrooms
• 1 avocado(s)
• 2 cloves garlic
• ½ tomato(s)
• 2 handfuls of arugula
• Balsamic vinegar, vegan
• salt and pepper
• lemon juice
• 2 tbsp, heaped margarine, vegan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

vegan, quick and delicious

I first made guacamole with the avocado. To do this, scoop out the avocado skin with a spoon, mash it with a fork, and add the lemon juice. Dice half a tomato and stir it in along with a small, crushed garlic clove. Then season with salt and pepper. Meanwhile, melt two large tablespoons of margarine in a pan; the mushrooms will absorb a lot of it. Press the second garlic clove into the pan and brown it in the margarine over low heat, then fry the sliced ​​mushrooms in it. Wash the arugula and toss it with just a little balsamic vinegar. I used walnut balsamic vinegar; it’s nice and mild and has a wonderful flavor. Cut the baguette open and spread a little of the “garlic butter” the mushrooms were fried in on each half. First, spread the arugula on the undersides of the baguettes, then add two tablespoons of guacamole. Spread the mushrooms on top and place the tops on top.