Shroom Bruschetta (ve) Recipe
Herbed lion's mane mushrooms, house-made millet and flax crostinis, vegan basil pesto, fresh pea shoots, cherry tomato
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Ingredients
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Crostinis
Mushroom Topping
Vegan Basil Pesto
Garnish
Method
Crostinis Preparation
- 1
Cook Millet
Rinse the millet under cold water. In a pot, combine rinsed millet and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until water is absorbed and millet is fluffy.
- 2
- 3
Bake Crostinis
Preheat your oven to 375°F (190°C). Spread the millet-flax mixture evenly on a lined baking sheet in a thin layer. Bake for 15-20 minutes or until golden and crispy. Let cool, then cut into bite-sized pieces.
Mushroom Topping Preparation
- 4
Sauté Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- 5
Vegan Basil Pesto Preparation
- 6
Blend Pesto Ingredients
In a food processor, combine fresh basil leaves, pine nuts, nutritional yeast, garlic, lemon juice, and salt. Pulse until finely chopped.
- 7
Add Olive Oil
With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning to taste.
Assembly
- 8
Assemble Bruschetta
Spread a layer of vegan basil pesto on each crostini. Top with the sautéed lion's mane mushrooms. Garnish with fresh pea shoots and halved cherry tomatoes.