Roasted Garlic Mushroom Bruschetta

• Vegan

• Produce

  • 4 cloves Garlic, Roasted
  • 1 raw clove Garlic
  • 6 cups Mushrooms assortment
  • 1 Parsley, fresh
  • 6 sprigs Thyme, fresh

• Condiments

  • 1/8 cup Balsamic vinegar
  • 1 tsp Lemon juice

• Baking & Spices

  • 1 pinch Pepper, ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 drizzle Olive oil

• Bread & Baked Goods

  • 1 Baguette

Found on cearaskitchen.com

Description

Ingredients

• 1 baguette
• drizzle olive oil
• 4 - 6 cloves roasted garlic, lightly chopped
• 1 raw clove garlic
• 6 cups (600 grams) mushrooms assortment (oyster, cremini, shitake and black oyster), roughly chopped
• 6 sprigs fresh thyme, hard stems removed
• ⅛ cup balsamic vinegar
• ½ tsp sea salt
• pinch ground pepper
• 1 tsp lemon juice
• Fresh parsley

Directions

• To roast garlic, preheat oven to 425F/220C. Cut the head off of the garlic and drizzle with a bit of olive oil (if using). Roast in the oven for 30 - 35 minutes until soft, slightly brown on the outside and fragrant.
• Turn down oven to 400F/205C. Cut baguette into 1 inch/2½ cm slices. Brush with olive oil. Bake the baguette in the oven for 10 minutes, until slightly crispy and light golden brown. Cut the raw garlic clove in half and rub over the sliced, warm baquette.
• In a large pan, saute mushroom assortment, roasted garlic, thyme and balsamic vinegar until the mushrooms are reduced and the water of the mushroom is absorbed. Turn off heat and stir in lemon juice. Taste and season with additional salt and pepper to taste.
• Scoop a large spoonful of mushroom mixture on top of each baguette slice. Serve warm and garnish with fresh parsley.