про еду

про еду

пятница, 16 июня 2017 г.

Truffle Oil Mushroom Bruschetta With Fermented Garlic

This mushroom and truffle oil bruschetta are the perfect appetizer to class up any party. The tender mushrooms are loaded onto you toast atop a smear of hummus and then finished with arugula and fermented garlic. These little bits have a big taste.



  • 2 slices of bread
  • 1 clove fermented garlic
  • 2 tablespoons hummus
  • 2 ounces mushrooms
  • 2 teaspoons plus 2 teaspoons black truffle infused oil, divided
  • 2 teaspoons coconut oil
  • 2 tablespoons tamari or soy sauce, divided
  • 1/4 teaspoon black truffle-infused salt (sub pink salt if you do not have the truffle salt)
  • 1/2 cup arugula
  • 1/4 cup chickpeas
  • Lemon juice
  • Pink salt and pepper
  • A pinch of crushed red pepper


  1. Pre-heat over to 350°F.
  2. Spread the fermented garlic on one side of each piece of bread. Toast them in the oven for 10-12 minutes until they’re crunchy and golden brown.
  3. Heat coconut oil and 2 teaspoons truffle infused oil in a cast iron skillet over medium heat.
  4. Add in your mushrooms and half the tamari.
  5. Let them cook for one full minute.
  6. Season them with truffle-infused salt or pink salt and pepper.
  7. Add the remaining tamari and mix the mushrooms around, letting them cook for another full minute.
  8. Then mix occasionally for another 1-2 minutes. Set them aside.
  9. In a small bowl add arugula, the remaining 2 teaspoons truffle oil, a squeeze of lemon juice. Add a pinch of salt and pepper if you like.
  10. Pull out your toasts from the oven and spread 1 tablespoon of hummus on each piece.
  11. Layer them with arugula, mushrooms, chickpeas, crushed red pepper, truffle-infused salt/pink salt, and pepper to taste.

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