Rye bread with Guacamole, Mushrooms & Pickled Onion (V)

Rye bread with Guacamole, Mushrooms & Pickled Onion (V)

A different kind of sandwich. Are you lacking inspiration sometimes? Me too. I oftentimes find myself ending up eating that same old guacamole sandwich topped with a few fresh cherry tomatoes – delicious but boring after a while. Let’s add some newness, shall we?

Prep Time: 20 min (plus 6 hours pickling)

Cooking Time: 5 min

Total Time: 25 min

Servings: 1


For this recipe you will need:


For the pickled onions: 

6 tbsp balsamic vinegar

pinch of salt

2 tsp raw cane sugar

2 red onions, finely sliced

a few fresh twigs of thyme


For the sandwich:

1 slice of rye bread

3 mushrooms

1 tbsp fresh or dried thyme

2 spring onions

¼ avocado

dash of lemon juice

salt and pepper to taste

2 tbsp pickled red onion (see above)

1 tsp olive oil


optional topping

1 tsp gomasio (find the recipe here)




  1. In a small pan, heat the balsamic vinegar with the salt and sugar. Allow it to cook for a few seconds and then take from the stove.
  2. In a jar, place the onions on the bottom. Top with the balsamic liquid and add the thyme. 
  3. Allow it to cool and then close the jar air-tight. Allow the onions to lie in the pickling juice for at least 6 hours. 
  4. In a pan, heat the olive oil and fry the mushrooms along with the spring onion and thyme. 
  5. Mash the avocado with the lemon juice and salt and pepper – this will be a guacamole party!
  6. Take the rye bread, top it with this precious green guacamole, the mushrooms, pickled red onion and some gomashio and enjoy, enjoy, enjoy! 


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