As the last hour of 2016 rolls around, bring out the Portobello Mushroom Bruschetta with Truffled White Bean Hummus https://goo.gl/O0idBi as an edible wish for sublime health, success and harmony to take your guests into the New Year. Happy holidays! #NewYear #canapé #celebration
Portobello Mushroom Bruschetta with Truffled White Bean Hummus
Serves 4 to 6
Ingredients
FOR THE HUMMUS
1½ cups cooked white beans (or one 400g can, rinsed & drained)
1-2 garlic cloves
3tbsp tahini
3tbsp lemon juice
1tbsp truffle oil (or truffle-flavoured oil)
truffle salt (or sea salt) to taste
FOR THE BRUSCHETTA
1 baguette, sliced
1 Portobello mushroom, gills scraped
1tsp truffle oil (or olive oil)
1 shallot, chopped
1 cup chopped mushrooms of choice
½tsp dried parsley
½tsp dried basil
1tbsp lemon juice
truffle salt (or sea salt) to taste
pepper to taste
½ cup chopped green olives
micro greens, optional
Method
1 Combine the hummus ingredients in a food processor and process until smooth, pausing to scrape the sides as necessary. Add water or vegetable broth to thin it out, if needed. Transfer to an airtight container and let chill for at least 1 hour to allow the flavours to marry.
2 Preheat the oven to 120°C. Line a baking sheet with parchment paper. Spread the baguette slices out on the sheet and bake for about 10 minutes or until crisp and slightly toasted. Remove from the oven.
3 Chop the Portobello cap and stem into small cubes (roughly 1cm cubes).
Heat the 1tsp truffle oil over medium heat for no more than 15 seconds. Add the shallot and sauté for 2-3 minutes. Add the Portobello and the other chopped mushrooms, along with the parsley and basil. Sauté until tender, about 5 minutes. Add lemon juice, salt, pepper, and olives. Remove from the heat. Transfer to a serving dish.
4 Serve the toasted baguette slices with the hummus, the cooked mushrooms, and the micro greens (if using). You can either let your guests assemble their bruschetta or you can assemble them before serving. Spread the hummus on the slices of toast, top with a spoonful or two of the cooked mushrooms, and finish with a few strands of micro greens. Enjoy!