Saturday, October 6, 2012

Mushroom Bruschetta

Recently a friend sent me a link to a mushroom bruschetta recipe that looked great, except that it called for fontina cheese.  I figured I would try my hand at something similar, vegan of course.

It turned out quite well and is omni husband approved.

I hope you enjoy!

Mushroom Bruschetta

5 oz assorted fresh mushrooms, rough chopped (I used shitake and baby bella)
1 tbsp olive oil
1 clove garlic, minced
1 tbsp fresh thyme
2 tbsp vegan butter
2 tbsp all purpose flour
3/4 cup coconut milk coffee creamer (I used So Delicious brand)
1/4 vegan mozzarella shreds
Salt and pepper to taste
8 rounds crusty bread (I used a ciabatta)
Vegan parmesan for sprinkling

Preheat the oven to 375 degrees.

In a skillet heat olive oil over medium heat.  Add the mushrooms, thyme, garlic and salt and pepper.  Saute until mushrooms release their liquid and are reduced by about half.  Set aside.

In another skillet heat the vegan butter and all purpose flour over medium heat until lightly browned and thickened.  Add the coconut milk coffee creamer and whisk until smooth.  Add the vegan mozzarella shreds and continue to whisk until melted and a thick sauce forms. Season with salt and pepper.

Place the bread rounds on a baking sheet and heat in the oven for a few minutes until starting to toast.  Remove from the oven, top with the mushroom mixture and some of the melted cheese mixture.  Return to the oven for about five minutes until heated through.

Remove from the oven and sprinkle with vegan parmesan before serving.


  1. Replies
    1. Thanks- it was really good. Next time I am going to try the Daiya Havarti wedges on the top-- I just tried it and I really liked it; think it will go well with this!