Mushroom Bruschetta

>> Monday, April 19, 2010

First I wanna say "welcome!" to the batch of new followers. I seriously appreciate you all so much. As you can see, I've been updating the site a bit to make it a little more user-friendly. Hope you like it!
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Level of Difficulty: As usual :)
Pots/Pans Used: one

Ingredients

2 cloves garlic, minced
1 pkg baby bella mushrooms (or your favorite vairety), sliced
2-3 TBL Earth Balance
1/2 onion, chopped
crusty bread slices of your choice
balsamic vinaigrette
olive oil
basil

So this recipe arrived onto my menu when I got home from the grocery store and realized I had bought everything to make bruschetta but forgot the tomato. So.... I improvised. Now, tomato bruschetta is delicious, but this one is just as good if not better. It's definitely hardier and any mushroom lover will be able to appreciate it. Please, tell me how it works out for you.

Okay...
Slice your bread and put it in the oven at 350 for about 10-15 minutes so that it can get nice and crisp. Heat some olive oil in a saute pan over medium heat. First toss in the onion and garlic. Let the onion get translucent and then add the mushrooms. Once the mushrooms are nicely seared, add the Earth Balance. Let it melt and coat the mushrooms and onions. Then, add as much dried or fresh basil as you want (I used dried because I didn't have fresh. However, fresh would be ideal for this recipe). Spoon the mushroom mixture on top of the slices of bread. Drizzle some balsamic vinaigrette on top. That's it!

11 comments:

melissa April 19, 2010 at 9:55 PM  

i LOVE bruschetta and never thought to use anything but tomatoes. i'm definitely trying this tomorrow :) thanks!

GodsDreamsForMe April 20, 2010 at 6:32 PM  

Making this tonight! Sammi, please make your cookbook already. Seriously, I really blelieve you should. And what an awesome title Vegan Pandamonium is already.

hopshackgirl April 20, 2010 at 9:55 PM  

I just found your blog and wanted to tell you how awesome it is! I am seriously going to try every recipe you posted. And THANKS for always indicating how many pots/pans are needed--that is such a great feature to share. Thanks again and happy eating :)

s.m. April 20, 2010 at 10:07 PM  

Thanks so much! Let me know how the recipes turn out :0D

Jazz Siebert April 21, 2010 at 3:01 PM  

Im making this for lunch today sammi! With some zucchini basil soup from Alcove Cafe. Yum!

s.m. April 21, 2010 at 7:56 PM  

Zucchini basil soup!? That sounds pretty delicious

Jeri @ GodsDreamsForMe April 25, 2010 at 1:22 AM  

It was well worth the wait. I started craving this from your pic. We made it with Ezekiel sprouted sourdough loaf. David kept thanking me for making our first Earth Day weekend special. I reminded him it was your recipe. He'll be traipsing on over to use your recipes now.

You so rock. How's that cookbook coming along? What publishing company are you signing with? :D

Jazz Siebert May 6, 2010 at 10:59 PM  

I made a review about this recipe at my site...take a look! :)

http://theveganverdict.com/2010/05/06/vegan-pandamoniums-mushroom-bruschetta/

ash.g. May 29, 2010 at 7:02 PM  

Hey, I just started reading your blog, and tried your strawberry spinach salad and this last night, except I sliced up and used grape tomatoes instead of mushrooms because I didn't have any on hand and my non-vegan hubs was so impressed and loved it. I've made Bruschetta before but I'm going to keep this recipe on hand! Thanks!

iammisstess June 1, 2010 at 8:53 PM  

I check this blog every day. I have tried almost everything. I needed something special for a birthday and found your recipe for bread pudding. Food induced coma was correct. It was so yummy. These recipes have made Veganism a pleasure Thanks

s.m. June 3, 2010 at 1:15 PM  

Thank you so much!! It always makes me so happy to hear other people are trying the recipes and enjoying the blog! <3

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