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Vegan Mushroom Bruschetta

Vegan Mushroom Bruschetta

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degree-icon Easy
time-icon 10
time-icon 10
time-icon N/A
time-icon 6-10 slices
time-icon 1 slice
degree-icon Easy
time-icon 10
oven-icon 10
snow-icon N/A
plate-icon 6-10 slices
dish-icon 1 slice

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Ingredients

Caramelized Onion Vinaigrette
  • 1 cup Caramelized Onions
  • 1/4 cup Water
  • 1/4 cup MagicalButter Olive Oil
  • 1 cup Vegetable broth
  • Salt to taste
Truffle Spread
  • 1 cup Cashews
  • 2 tbsp White truffle oil
  • 1/2 cup Water
  • Salt to taste
  • Pepper to taste
Mushrooms
  • 1 bunch Maitake mushrooms
  • 1/2 lb shiitake mushrooms
  • 1/4 cup MagicalButter Olive Oil
  • 3 tbsp minced garlic
  • 1/4 cup White balsamic
  • 1/4 cup Sherry
  • Salt to taste
  • Pepper to taste
Assembly
  • Toasted Organic rye bread

How To

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Caramelized Onion Vinaigrette
  • Place all of the vinaigrette ingredients in to the MagicalButter machine.
  • Select the Blend/Clean cycle.
Truffle Spread
  • Place your cashews, water, white truffle oil, salt and pepper into a food processor and let it run until smooth.
Mushrooms
  • Add about 1/4 cup of MagicalButter olive oil to a sauté pan.
  • Add your garlic and cook until fragrant, about 30 seconds.
  • Add the fresh mushrooms and cook until softened.
  • Add the white balsamic vinegar, sherry, salt and pepper to the pan and cook for another few minutes to combine the flavors.
  • Before you're mix has finished, add your bread to the hot pan and toast.
Assembly