Bruschetta Ai Funghi Recipe

Make the dough

In a large bowl sprinkle the yeast into the warm water and let bloom 5–7 minutes until foamy. Add the flour and 1 tsp salt, and 1 tbsp olive oil. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook for 4–5 minutes). Form into a ball.

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 60–90 minutes.

When risen, punch down the dough and shape into a small loaf or divide into 6 equal portions for individual bruschetta slices. Let rest 15 minutes.

Preheat oven to 425°F (220°C). On a baking sheet, flatten or slice the loaf portions into 1/2-inch thick slices. Brush both sides lightly with the 2 tbsp extra virgin olive oil.

Toast in the preheated oven 6–8 minutes per side until golden and crisp. Remove and keep warm. Alternatively, grill bread on a hot grill pan 2–3 minutes per side.

Prepare mushrooms: pat dry, tear or slice into bite-sized pieces so they cook evenly.

Heat a large skillet over medium-high heat. Add 2 tbsp vegan butter or olive oil and allow to shimmer.

Add the chopped shallot and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant but not browned.

Add the mushrooms in a single layer (cook in two batches if necessary). Let them sear undisturbed 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes until softened and golden.

Pour in the 1 tbsp white wine or vegetable stock to deglaze the pan, scraping up any browned bits. Stir in 1 tsp soy sauce/tamari, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped thyme. Cook another 1–2 minutes until the liquid evaporates and mushrooms are glossy.

Remove from heat and stir in 2 tbsp chopped parsley and optional lemon zest for brightness. Taste and adjust seasoning.

Preheat the oven grill/broiler to high with the rack 6 inches (15 cm) from the element. Keep the toasted bread on a baking sheet lined with foil.

Divide the mushroom mixture evenly over the toasted bread slices, piling them slightly high but stable.

Top each mushroom-topped slice with a generous 1 oz (approx.) of shredded or sliced vegan mozzarella, covering the mushrooms.

Place the baking sheet under the broiler for 1–3 minutes, watching closely, until the vegan mozzarella softens, melts, and begins to brown lightly at the edges. Remove immediately to avoid burning.

Drizzle a little balsamic glaze over each bruschetta if using, sprinkle remaining chopped parsley for freshness, and serve immediately while hot.