Step 1

Heat half of the olive oil (1.5 teaspoons) in a 12-inch cast-iron skillet over medium heat.

Step 2

Add half of the mushrooms (work in batches so pan is not overcrowded). Cook 5 minutes, undisturbed. Stir and cook another 3 to 5 minutes. Transfer cooked mushrooms to a plate and set aside. Continue cooking second batch, adding remaining 1.5 teaspoons of olive oil and mushrooms.

Step 3

Once second batch of mushrooms are cooked, add all mushrooms back to the skillet, stir in butter and a pinch each of salt and black pepper.

Step 4

Toast bread and (gently) rub with a clove of peeled garlic.

Step 5

In a bowl, mash avocado. Spread avocado on toast. Note: Add a tablespoon or so of lemon juice if you like here. Also, if you prefer to simply slice the avocado instead, that's okay too.

Step 6

Top avocado with cooked mushrooms and chili pepper. Serve and enjoy!

Step 7

Toast bread and (gently) rub with a clove of peeled garlic.

Step 8

Spread with blue cheese. Top with cooked mushrooms and drizzle with honey. Serve and enjoy!

Step 9

Toast bread and (gently) rub with a clove of peeled garlic.

Step 10

Spread mustard over bread.  Top with cheese. Broil in oven for a minute or just until cheese is melted.

Step 11

Top with cooked mushrooms and fresh thyme leaves. Serve and enjoy!