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1 Ripe Avocado
1 ½ tsp Apple Cider Vinegar
2 pinches of Smoked Maitake Pink Himalayan Salt
2 pieces of Ciabatta Bread (or bread of choice), Toasted
About 8 pieces of Sporgy Maitake BBQ Mushroom Jerky
1 small pinch Cayenne Pepper
Cut the avocado in half is discard the seed. In a small bowl, scoop out the flesh of the avocado with a spoon. Add the salt and apple cider vinegar and mash with a fork. Mash until the avocado is smooth. Spread a thick layer on the toast and top with 2-3 pieces of Maitake BBQ Jerky. Last, sprinkle a small pinch of the cayenne pepper on top of each piece, if desired. Cut on a bias and serve. Enjoy!