Raw. Vegan. Not Gross./Passeio Gastronômico e Receitas Deliciosas/Roasted Pumpkin, Pickled Mushrooms and Bruschetta

Supplies

  • 4-6 garlic cloves, peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 1/4 cup olive oil
  • 1 cup fresh mushroom, roughly chopped
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • 1/2 cup fresh mixed herb leaves; mint, parsley, oregano
  • 2 slices vegan bread, thinly sliced
  • Grape tomatoes, to garnish

Passo a passo

  1. Preheat oven to 350F.
  2. Transfer butternut squash cubes and garlic cloves to parchment-lined baking sheet, drizzle with oil.
  3. Season squash with salt and pepper then sprinkle with rosemary and thyme. Toss to combine.
  4. Roast squash for 20-30 minutes, or until softened.
  5. Allow squash to cool and reserve until ready to use.
  6. In a bowl, add mushrooms and squeeze fresh lemon juice directly into the bowl and drizzle mushrooms with olive oil and vinegar; toss to coat the mushrooms.
  7. Add the fresh herb leaves, using your hands to massage them into the mushrooms.
  8. Allow mushrooms to marinate for 5-10 minutes.
  9. Using a fork, smash 3-4 forkfulls of squash onto each slice of bread.
  10. Top with 1-2 spoons of pickled mushrooms
  11. Garnish with whole grape tomatoes.