Saturday, 12 July 2014

Balsamic Mushroom Bruschetta

These juicy mushroom bruschetta make a great vegan starter. The sharp and sweet vinegar plays well with the fresh parsley and savoury mushrooms. And they only take a few minutes to put together!

Balsamic Mushroom Bruschetta

Makes 4 slices


1/2 onion
250 g button mushrooms
1 clove garlic
2 tbsp balsamic vinegar
4 slices of nice bread
flat-leaf parsley (optional)


1. Dice the onion, slice the mushrooms, and mince the garlic. Heat some olive oil in a pan over medium heat. Add the onion and cook until glassy. Add the garlic and cook for a minute.

2. Add the mushrooms and fry until they release their liquid. Then add the balsamic vinegar, and cook until the liquid is gone. Salt to taste. Top slices of toasted bread with the mushrooms and a generous amount of chopped parsley.

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