Summer Mushroom Bruschetta

This fresh and simple recipe uses Maitake Mushrooms, but you can substitute with any Oyster variety.

Vegan

Serves 4-6

1 very large or 2 medium Tomatoes - (any color or variety, fresh & very ripe)

TT Salt

2 oz Maitake or Oyster Mushrooms, chopped into small pieces

2 Tbsp Extra Virgin Olive Oil (high quality)

1 bunch fresh Basil, chiffonade

1 ripe Avocado

1 small Garlic Clove, peeled & minced fine

1 loaf of your Favorite Banquette, sliced

Directions:

Sauté your chopped mushrooms in a sauté pan with a bit of oil and salt until well cooked (about 20 minutes). Then reserve on the side and let cool.

Starting with clean tomatoes, cut them to a small dice. Put the small diced tomatoes into a medium size bowl and sprinkle with Salt to taste.

Take the ripe avocado and slice it in half around the pit, then remove the pit. Using a spoon, scoop the avocado meat out of the skin. Then take a kitchen knife and slice the avocado into small cubes and add it to the bowl.

Add the chiffonade basil, mushroom pieces, minced garlic and olive oil to the bowl and mix it with wooden spoon well.

Cover the bowl with a lid and let it marinate for 15 minutes in the refrigerator. Serve with fresh bread or crackers. Enjoy!