Mushroom Bruschetta is a fantastic mixture that is sublime on it’s own as a side dish. Added as a topping for pasta or lentils it adds an unexpected treat. Add it to your fajitas with a little vegan cheese and it is all you need. For this recipe I use it as a crostini topping. Cremini Mushrooms, red bell pepper and onion is a perfect combination that is simple to rcreate. Double or triple the recipe because it, unbelievably, freezes perfectly.
15 minPrep Time
20 minCook Time
35 minTotal Time
- Heat the coconut oil in a large skillet and saute the onion and red bell pepper for 10minutes.
- Add the cremini mushrooms and saute 10 to 15 minutes more.
- The mushrooms will shrink and add moisture to the mixture.
- Season with the salt and pepper. Set aside.
- To make crostini toasts:
- Slice (or use presliced) a long bagette loaf.
- Lightly brush canola oil on each slice and place on a cookie sheet.
- Fill up the cookie sheet in a single layer.
- Toast on the top shelf under a broiler. Do not walk away - watch the toast closely.
- Spoon on toasted crostini bread slices and serve.
- Besides being a topping for crostini this recipe is wonderful served as a side dish, spooned over lentels, tossed with pasta or roasted new potatoes or served on your Mexican fajitas. Versatile!
- TO FREEZE:
- If freezing - Cool completely to room temperature. Put in a freezer container as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
- TO PREPARE AFTER FREEZING:
- Remove from the freezer and put in the refrigerator for 6-8 hours. Zap in the microwave for a few seconds to take the chill off. Prepare the crostini toasts as described above. Put some bruschetta on each toast and serve.