Mushroom Bruschetta
  • 2 slices of good bread (I used wholemeal Vienna)
  • Big handful mushrooms (whatever you like - I used a combo of forrest mushrooms and normal mushrooms)
  • Small handful parsley
  • Tiny dash of olive oil
  • Teaspoon of vegan butter (optional)
  • 1 garlic clove
  • Dried chilli flakes
  1. Heat a frypan until it is really hot (mushrooms always need to be put in a hot pan), then add the olive oil and butter. Once melted add and both the finely chopped garlic and mushrooms and saute for a a few minutes until it is cooked and there are golden bits. A few seconds before turning off the heat, add the parsley and stir through. Lightly toast your bread and then serve, sprinkled with the chilli flakes.
Recipe by Robyn Birkin | Speaker - Coach - Writer at