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.
2 Tablespoon Organic Coconut Oil
1 yellow onion, diced
1 red bell pepper, diced
1 package (about 10 oz.) cremini mushroom, sliced and barely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 long loaf of Italian bread for slicing
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!
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.