Recipe: Perfect Bruschetti with Leeks, Onions and Mushrooms (Vegan)

Bruschetti with Leeks, Onions and Mushrooms (Vegan). Roast mushroom and sweet potato salad with sweet balsamic onions This salad is a meal in itself, but it also goes very well with sausages, a burger or a chop. The The Roasted Mushroom & Caramelized Onion Bruschetta makes a perfect appetizer for parties. Vegan Cheese Leek Soup Contentedness Cooking.

The recipe creator, Florian, from Contentedness Cooking always makes fantastic gluten-free dishes that contain just six ingredients or less, this has six! The waitress explained the knife was for […] Heat the remaining two tablespoons olive oil over medium heat in a heavy saucepan with a lid. Add the mushrooms and leeks and sprinkle with the kosher salt. You can cook Bruschetti with Leeks, Onions and Mushrooms (Vegan) using 8 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Bruschetti with Leeks, Onions and Mushrooms (Vegan)

1. You need 5-6 of Large Slices of Bread.
2. Prepare 6-7 of Large Button Mushrooms.
3. Prepare 1 of Leek or Spring Onion.
4. It's 1 of Large White or Yellow Onion.
5. Prepare 1 Clove of Garlic.
6. It's of Herbs and Spices.
7. Prepare of Balsamic Vinegar.
8. It's of Olive Oil.

Stir and place the lid on the pan to sweat the vegetables. Recently, The Vegan Society asked me to help create them a vegan Easter menu, including a starter, main, side and dessert. I was so excited to showcase some recipes that would appeal to both vegans and meat eaters, using fresh, seasonal ingredients. One of the recipes I created was this Creamy Mushroom & Leek Pie, which is so easy to make and absolutely diviiiiiiiiine.

Bruschetti with Leeks, Onions and Mushrooms (Vegan) step by step

1. Preheat your oven to 200 C (392 F). Crush a clove of garlic and put it in a small bowl. Add some olive oil and a dash of dried basil or oregano to the bowl. Brush the slices of bread with the olive oil (make sure to cover the edges as well). Bake for about 10-15 minutes, until the bread turns lightly golden-brown..
2. Coat a frying pan with olive oil and heat it up. Finely slice (not dice) the mushrooms and the leek (you need about a handful of leek), and cut the onion into fairly thin rings. Add all of the ingredients to the pan at once and drizzle them with balsamic vinegar (fairly generously, but don't overdo it). Season with salt and pepper, add herbs and spices (I recommend: basil, rosemary, thyme, oregano, herbes de provence or another herb mix). Turmeric is highly recommended to give the dish colour..
3. Mix it all together and cook the ingredients over medium-high heat for about 10 minutes or until they soften up. Simply scoop up the ingredients and place them on the roasted slices of bread. Optionally, decorate with chives. Enjoy your meal! 🙂.

Stir in the cream, Worcestershire sauce, salt and pepper. Meanwhile, place baguette slices on ungreased baking sheets. Add the mushrooms and rosemary and fry until browned and fragrant. Remove from the heat and coat the vegetables with the flour. Place back onto moderate heat and slowly add the milk until well combined, cook until thickened.

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