Bruschetta with Vegan Cream Cheese & Mushrooms
Ingredients
- 1 rustic French bread or Ciabatta, cut in 2cm thick slices
- 2 Tbsp Olive Oil
- 1 Shallot, diced finely
- 1 clove of Garlic, minced
- 200 gr chestnut mushrooms, cut in small pieces
- Herbs (fresh basil or thyme could be great)
- 1 pinch Salt
- ½ Lemon, juiced (optional)
- 1 handful of Arugula
- 100 g vegan cream cheese*
Instructions
Prepare the mushrooms
- Add 2 Tbsps of olive oil and onion to a frying pan or wok. Cook for a minute or two til the onion gets translucent. Add garlic and cook for another minute.
- Add the mushrooms, herbs and a pinch of salt. Fry for a few minutes til the mushrooms are cooked through and start to brown a bit.
- turn off the heat and drizzle over some lemon juice (optional, depending on how tangy your cream cheese is you may not need the extra tanginess of the lemon juice).
Assemble the bruschetta
- While the mushrooms are cooking you can place the bread slices under the grill for a minute or two to toast them (optional).
- Spread some vegan cream cheese on all pieces of bread, add a few leaves of arugula and top with the fried mushrooms!
- Enjoy!!
Notes
*you can buy vegan cream cheese at the grocery store or make your own with the recipe above!