Mushroom & Truffle Cream Bruschetta 

by veronica

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

Serves: 6

  • 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 sourdough baguette, sliced into pieces
  • Caramelize the onions and let them cool off
  • Fry mushrooms until tender.
  • Blend mushrooms and onions with a hand blender to an airy mousse.
  • Add vegan creme fraiche and lemon juice, and blend until smooth.
  • Add truffle oil, salt and pepper to taste.
  • Place on bruschettas, and add additional salt and/or truffle oil to decorate.
  • Finish off with kale crisp.

Want to know how to make kale crisps?

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