Note: This recipe should be started the day before.

In a medium bowl add lemon juice, garlic, parsley, basil, oil, chilli, salt and Worcestershire. Mix thoroughly to combine. Add mushrooms and stir gently to coat. Cover bowl then refrigerator overnight. Remove mushrooms from fridge to bring to room temperature while you make the rest of the dish.
Preheat oven to 180°C. Line an oven tray with baking paper.
To make romesco, in a bowl toss carrots in olive oil and sprinkle with salt. Transfer to prepared tray and roast in oven for 20–25 minutes, until carrots are soft and caramelised.
Add roasted carrots to food processor along with cashews, garlic, sherry, paprika and chilli. Process until smooth then season to taste with salt and pepper and set aside.
Cut avocados in half and scoop flesh out into a bowl. Add spring onion, lime juice, paprika and orange zest. Using the back of a spoon, roughly smash avocado until chunky but spreadable. Season to taste with salt.
Toast sourdough until golden and crisp then spread with romesco. Top with smashed avo and marinated mushrooms and enjoy!