Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Bruschetti with Leeks, Onions and Mushrooms (Vegan). It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bruschetti with Leeks, Onions and Mushrooms (Vegan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bruschetti with Leeks, Onions and Mushrooms (Vegan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bruschetti with Leeks, Onions and Mushrooms (Vegan) is 2-3 Servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bruschetti with Leeks, Onions and Mushrooms (Vegan) estimated approx 15-25 Minutes.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Bruschetti with Leeks, Onions and Mushrooms (Vegan) using 8 ingredients and 3 steps. Here is how you can achieve that.
A quick but delicious recipe! Also easy to make in greater quantities, for gatherings or parties. It really springs to life when you add a dash of balsamic vinegar 🙂
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Ingredients and spices that need to be Get to make Bruschetti with Leeks, Onions and Mushrooms (Vegan):
- 5-6 Large Slices of Bread
- 6-7 Large Button Mushrooms
- 1 Leek or Spring Onion
- 1 Large White or Yellow Onion
- 1 Clove Garlic
- Herbs and Spices
- Balsamic Vinegar
- Olive Oil
Instructions to make to make Bruschetti with Leeks, Onions and Mushrooms (Vegan)
- 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.
- 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.
- 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! 🙂
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