Bruschetta with Sautéed Mixed Mushrooms

This vegan bruschetta with sautéed mixed mushrooms is a great way to utilize bread that’s getting stale! Gently dried in the oven, the slices of bread are then topped with juicy mushrooms, packed with natural umami flavor! A great quick brunch idea.


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Bruschetta of Sautéed Mixed Mushrooms

Bruschetta with Sautéed Mixed Mushrooms


  • Italian bread, sliced (2 slices per person)
  • 34 tbsp extra-virgin olive oil, extra to brush the bread
  • 2 cloves garlic, grated
  • 500 g of mixed mushrooms (shiitake, oyster, and crimini), diced (around ½ cm big)
  • 1 handful of flat-leaf parsley, finely chopped
  • Salt and Pepper to taste


  1. Heat the oven to 100°C / 212°F 
  2. Generously brush one side of each bread slice with olive oil.
  3. Heat a large frying pan (or griddle) over medium-high heat. When the pan is hot, put the bread slices in (the side with olive oil faces down). Cook over 2-3 mins. In the meantime, brush the top side also generously with olive oil. When the bottom side turned golden brown, flip the bread slices. Once both sides are brown, take bread slices off the pan and put them on top of a lined baking sheet in the oven. This will keep the bread slices warm, while you cook the mushrooms.
  4. Heat the same frying pan (use a kitchen paper towel to wipe the pan clean) over medium-high heat. Add 3 tbsp of olive oil. Once the pan is hot, add grated garlic and saute until fragrant. Add salt and pepper to taste. If the mushrooms are getting dry, add another 1 tbsp of olive oil into the pan. Reduce the heat to medium and continue to cook the mushroom, stir often. After 10-12 mins, add parsley leaves and continue cooking for further 2-3 mins.
  5. Take the bread slices out of the oven, and then put the cooked mushroom on top of them. Can add more salt and pepper if required. And serve.


Find more of Madeline’s recipes on her blog.

For more vegan toast recipes, click here.



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