• Home
  • Sides
  • Oil-Free Rosemary and Thyme Mushroom Bruschetta

Oil-Free Rosemary and Thyme Mushroom Bruschetta
Oil-free and delicious

1 0
Oil-Free Rosemary and Thyme Mushroom Bruschetta

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
8 ounces, sliced thin Button Mushrooms
8 ounces, sliced thin Baby Bellas or Other Mushrooms of Choice
8 ounces, sliced Shitake Mushrooms
2 large, minced Shallots
2 cloves, minced Garlic
1 teaspoon Thyme
2 teaspoons Parsley
2 long springs, chopped (stems removed) Rosemary
1/4 cup White Wine I used Pinot Grigio
2 Tablespoons Tamari, Liquid Aminos, or Soy Sauce
2 Tablespoons Vegan Worcestershire Sauce I used Amy's
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Salt
1 loaf, sliced thin French Bread I used a baguette

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Crunchy savory bites of mushrooms on crisp bite sized pieces of bread

  • 20 minutes
  • Serves 12
  • Easy

Ingredients

Directions

Share

My husband and I LOVE tapas. In fact, a lot of nights we will eat appetizers for dinner; that way we can taste test our way around a menu, or create our own at home.

Bruschetta is one of those small plates which creates a multitude of possibilities all on a tiny piece of bread. The varieties are endless, and the flavor combinations are a great way to explore the wonderful tastes of the different vegetables of the seasons.

This makes a perfect appetizer to bring to any party, or it can be eaten as a meal. Our guests enjoyed this dish over the holidays; not even a crumb remains on the plate.

Rosemary, garlic, mushrooms, shallots, and wine oh my……..

 

 

 

 

 

 

 

.

Steps

1
Done

Sautéed Mushrooms and Shallots

In a medium sauté pan, on medium heat, heat garlic, and chopped shallot until fragrant (3 minutes). I do not use oil or butter; instead I use a non-stick pan and a small amount of vegetable broth if needed.
Add the mushrooms and saute; the mushrooms need to cook for a while, so be patient.
Add the rosemary and thyme and stir, cooking some more.

2
Done

Add herbs and wine

Once your mushrooms are cooked (they begin to brown and start to stick to the pan, add the Tamari,Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Stir in wine. Cook a while longer, so the ingredients come together.

3
Done

Prepare Bread

Slice your french bread in 1/2 sliced and place on to a baking sheet.
Put bread in the oven at 350 for 6 minutes.

4
Done

Serve

Take the bread out of the oven and using a spoon, cover the surface of each piece of bread with the mushroom mixture.
Sprinkle with chopped parsley.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Oil-Free Rosemary and Thyme Mushroom Bruschetta
previous
Oil-Free Super Vegetable and Rice Soup
Oil-Free Rosemary and Thyme Mushroom Bruschetta
next
Vegan No Chicken and Rice Soup
Oil-Free Rosemary and Thyme Mushroom Bruschetta
previous
Oil-Free Super Vegetable and Rice Soup
Oil-Free Rosemary and Thyme Mushroom Bruschetta
next
Vegan No Chicken and Rice Soup

Add Your Comment