Mushroom & Truffle Cream Bruschetta 

by veronica

This is a simple dish which you can luxe up with truffle oil and fancy decorations. Perfect for a brunch or a cocktail party as you can make the mushroom cream the day before. 


  • 300 grams of mushrooms 
  • 1 pc onion, carmalised
  • 1 pc garlic clove 
  • 1 tsp lemon juice 
  • 2-3 tbsp vegan creme fraiche 
  • truffle oil, to taste and preference  
  • salt and pepper to taste 
  • dino kale crisps to decorate
  • rapeseed oil to fry
  • A sour dough baguette, sliced into pieces 
  • Caramelize the onions and let cool off
  • Fry mushrooms until tender. 
  • Blend mushrooms and onions  with a hand blender to a airy mousse.
  • Add vegan creme fraiche and lemon juice, blend until smooth. 
  • Add truffle oil, salt and pepper to taste. 
  • Place on bruschettas, add additional salt and/or truffle oil to decorate.
  • Finish off with and kale crisp.

Want to know how to make kale crisps

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