Easiest Way to Prepare Yummy Bruschetti with Leeks, Onions and Mushrooms (Vegan)

Bruschetti with Leeks, Onions and Mushrooms (Vegan). Creamy, savory, and the ultimate plant-based comfort food. Heat the remaining two tablespoons olive oil over medium heat in a heavy saucepan with a lid. Add the mushrooms and leeks and sprinkle with the kosher salt.

Stir in the tomatoes, olives, capers, thyme, basil, oregano and pepper. Place bread slices on an ungreased baking sheet. The Roasted Mushroom & Caramelized Onion Bruschetta is a simple and delicious bruschetta recipe that is packed with flavours from the roasted mushrooms that is tossed in a spicy Sriracha sauce and then mixed along with perfectly caramelized onions lending to the sweet delicate flavour and taste. You can have Bruschetti with Leeks, Onions and Mushrooms (Vegan) using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Bruschetti with Leeks, Onions and Mushrooms (Vegan)

1. Prepare 5-6 of Large Slices of Bread.
2. It's 6-7 of Large Button Mushrooms.
3. It's 1 of Leek or Spring Onion.
4. It's 1 of Large White or Yellow Onion.
5. It's 1 Clove of Garlic.
6. You need of Herbs and Spices.
7. You need of Balsamic Vinegar.
8. It's of Olive Oil.

The The Roasted Mushroom & Caramelized Onion Bruschetta makes a perfect appetizer for parties. The Best Mushroom Leek Vegetarian Recipes on Yummly Zucchinis Stuffed with Mushrooms, Spring Garlic, and Cheddar Cheese Recetas del Señor Señor. Cut your loaf of bread into thick slices and toast in the oven.

Bruschetti with Leeks, Onions and Mushrooms (Vegan) instructions

1. Preheat your oven to 200 C (392 F). Crush a clove of garlic and put it in a small bowl. Add some olive oil and a dash of dried basil or oregano to the bowl. Brush the slices of bread with the olive oil (make sure to cover the edges as well). Bake for about 10-15 minutes, until the bread turns lightly golden-brown..
2. Coat a frying pan with olive oil and heat it up. Finely slice (not dice) the mushrooms and the leek (you need about a handful of leek), and cut the onion into fairly thin rings. Add all of the ingredients to the pan at once and drizzle them with balsamic vinegar (fairly generously, but don't overdo it). Season with salt and pepper, add herbs and spices (I recommend: basil, rosemary, thyme, oregano, herbes de provence or another herb mix). Turmeric is highly recommended to give the dish colour..
3. Mix it all together and cook the ingredients over medium-high heat for about 10 minutes or until they soften up. Simply scoop up the ingredients and place them on the roasted slices of bread. Optionally, decorate with chives. Enjoy your meal! 🙂.

While the bread is toasting, sauté the mushrooms, onions and garlic in water (not too much water!) and cover the pan. Add the mushrooms and rosemary and fry until browned and fragrant. Remove from the heat and coat the vegetables with the flour. Place back onto moderate heat and slowly add the milk until well combined, cook until thickened. Add the chopped garlic, onions and saute for a minute.