Vegan Mushroom Bruschetta with Truffle Oil
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Learn more →Ingredients
4 servings
For the bruschetta base
- 8 slices sourdough bread, cut ½ inch thick
- 3 tbsp olive oil, divided
- 2 cloves garlic, peeled and halved
For the mushroom topping
- 1 lb mixed mushrooms (cremini, shiitake, and oyster), cleaned and roughly torn or sliced
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 shallots, finely minced
- 2 tsp fresh thyme leaves
- 2 tsp dry sherry or dry white wine
- ½ tsp salt
- ¼ tsp black pepper
For finishing
- 1–2 tbsp truffle oil
- 1 oz parmesan cheese, shaved or finely grated
Can be omittedparmesan cheese
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven broiler to high and position a rack 6 inches from the element. Arrange the bread slices in a single layer on a baking sheet and brush both sides lightly with 2 tbsp of the olive oil. Broil for 1–2 minutes per side, watching closely, until the surface is golden and crisp at the edges.
- 2
While the toast is still hot, rub one side of each slice firmly with the cut face of a halved garlic clove — the rough surface of the toast will grate the garlic into the bread. Set the toasts aside on the baking sheet.
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