Healthier Wild Mushroom Bruschetta Recipe

 I had a lovely lunch today. Yesterday in the shops I found some forgaged wild mushrooms and thought how nice it would be to do a bruschetta with them. A low fat, gluten free, vegan bruschetta can't be that hard and should be delicious - and sure enough it was. You could of course use wheat bread, real parmesan and a regular pesto and go a bit more crazy with the oil or butter but I used the alternatives and it was fast easy and delicious! I wonder if hubby would venture to try it - he's not really big on mushrooms - hence why I eat them more when he is away!

I used a wheat free ciabatta I found in Waitrose, some Vegan Pesto from Nature's Corner in Newbury, and some Vegan Parmesan found at Tesco's. Its amazing when you look how many alternative are in the larger supermarkets. I am quite impressed! Although I am on a low fat diet some oils are essential and I have a variety I can use to keep my body on track. Flax Seed Oil is rich in Omegas 3 and 6 and is has a wide range of health benefits, another great one is Pumpkin Seed Oil is also packed with health benefits and is said to be particularly good for men suffering from embarrasing disfunctions - aparently the Austrians go wild for it! This is why I have chosen these types of oils as my salad oils rather than only extra virgin olive oil although I do still use it on salads it depends on my mood! The only thing to note is never try to cook with an oil like flax seed as it burns too quickly and like any oil that has burnt becomes carcinogenic.

Think I may have to try this out on my friend tomorrow when we meet for lunch, Anyway - heres the recipe it only takes a few minutes and its delicious!

Healthier Wild Mushroom Bruschetta

Ingredients 
A drizzle of olive oil to brown the mushroom
2 cups sliced wild mushrooms (or you could also portabello or any type of large flat mushroom)
4 thick slices of ciabatta (Italian crusty bread)—or use baguette sliced on the diagonal instead
1 clove garlic - crushed
1 tsp Pesto
A drizzle of Balsamic Vinegar
A drizzle of a salad oil - I use either Munchy Seeds Pumpkin Seed Oil or the Food Doctor's Omega Oil

Directions :

Heat you drizzle of olive oil in a frying pan over a medium heat. Add the mushrooms and cook for 4-5 minutes, stirring regularly. While the mushrooms are cooking, toast the ciabatta.


Stir the pesto into the mushroom mix, then spoon equal amounts on top of each bruschetta. Garnish with chopped fresh basil leaves and freshly ground black pepper. Drizzle each bruschetta with balsamic vinegar and a small drizzle of your chosen salad oil.

You could also use some parmesan shavings to garnish. Serve immediately.

Of course when I made it I forgot the basil - although there was plenty in the pesto it would be yummy with some fresh basil too!