Mushroom and Autumn Vegetable Bruschetta

Mushroom and Autumn Vegetable Bruschetta

4.8 4 évaluation

Prép. 30min

Total 24h

24 pieces

Ingrédients

Sourdough Starter

sourdough starter (see tip)
50 g
strong white bread flour
100 g
filtered water
100 g

Ciabatta

water
300 g
strong white bread flour
400 - 450 g
salt
10 g
olive oil
2 Tbsp
semolina for dusting

Topping

raw cashew nuts soaked in warm water for approx. 1 hour
250 g
fresh parsley cut in pieces
30 g
lemon finely grated zest and juice
1
olive oil
70 g
mustard
½ tsp
sweet paprika
½ tsp
salt
1 tsp
ground black pepper
1 pinch
garlic cloves
3
leeks cut in pieces
200 g
broccoli cut in strips
200 g
fresh mushrooms cut in pieces
200 g
Swiss chard cut in strips
100 g
dried chilli flakes
½ tsp

Assembly

garlic cloves halved for rubbing
2
watercress leaves only
30 g
olive oil for seasoning, plus extra for greasing
1 Tbsp
lemon finely grated zest and juice
½

Niveau

difficile

Infos nut. par 1 piece

Sodium 224 mg

Protides 6 g

Calories 970 kJ / 232 kcal

Lipides 13 g

Fibre 1.7 g

Graisses saturées 2 g

Glucides 25 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Go Green, Feel Good 71 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Aubergine and Lentil Salad

40min

Shiitake Teriyaki Dippers

45min

Vegan Aubergine Rolls

11h 15min

Korean-style Glazed Cod with Rice and Steamed Broccoli

30min

Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet

12h 20min

Stuffed Portobello Mushrooms

45min

Pasta with Brussels Sprouts, Toasted Hazelnuts and Brown Sage Butter

1h 20min

Crispy Korean Tofu

1h 20min

Supreme Plant Poke Bowl

1h 10min

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

1h

Allergen-friendly Roasted Butternut Squash and Black Bean Chilli

45min

Lentils and Roasted Roots with Salsa Verde

1h 30min