Sautéed Miso Mushrooms, Greens, and Avocado Tartines - alive magazine

Ingredients

• 1/4 cup (60 mL) water, plus more as needed
• 1 Tbsp (15 mL) coconut oil
• 1 Tbsp (15 mL) miso
• 1 Tbsp (15 mL) rice vinegar
• 2 cups (500 mL) quartered crimini or stemmed shiitake mushrooms
• 1/2 lb (225 g) tender greens of choice (spinach, baby kale, etc.)
• 4 slices whole grain sourdough or gluten-free bread
• 1 garlic clove, halved crosswise
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 large avocado, pitted and thinly sliced
• Flaky sea salt, to taste (optional)
• Crushed red pepper flakes or ground black pepper, to taste (optional)