Appetizers are one of the highlights of my holiday season. And these gluten free (and easily vegan) mushroom bruschetta appetizers are the latest recipe to add to the collection.
And apparently, I’m not the only one celebrating appetizers. My friend Danielle is having an appetizer party over at Our Salty Kitchen. She’s got endive cups, herby white bean bruschetta, and gingerbread spiced nuts! With our forces combined, I’m sure we’d have a killer cocktail party. Too bad she’s 3000 miles away 🙁
The key to a good appetizer, especially at a holiday party, cocktail party or company party, is the ability to consume the entire thing in one or two bites. These are not fork and knife operations. Nor are they fork operations. Because how are your supposed to hold your drink, your appetizers, and shake someone’s hand when you meet them? Answer: you can’t.
Mushroom Bruschetta Appetizers with Roasted Potato Rounds
I love mushrooms of all kinds. Mushroom salads, stuffed mushrooms, mushroom risotto. Their earthy, complex flavor is so varied across different varieties like portobello, oyster, shiitake, and trumpet.
The mushroom pate on these mushroom bruschetta appetizers is the perfect way to highlight mushroom flavors. It’s a simple recipe, with each ingredient included to complement the mushrooms in the vegan pate. The mushroom spread can be made ahead of time, and stored up to one week in an airtight container. Which means I will often warm it on toast and top it with a fried egg for breakfast. Spread it on a sandwich. Or mix it into pasta for dinner. Quite the versatile mushroom recipe!
I opted to serve these on roasted potato rounds instead of the traditional bread in order to complement the flavors of the earth. Winter is an excellent time for growing and eating potatoes. These hearty tubers are found all season. And mushrooms are plentiful in winter and spring because of the additional moisture.
Mushroom Bruschetta appetizer with Roasted Potato Rounds
- 4 small yukon gold potatoes, sliced (about 600g)
- 1 tablespoon olive oil
- 1 recipe mushroom pate (see below)
- 2 tablespoons finely chopped parsley, for topping
- 1/2- ounce grated parmesan, for topping (optional)
- 1 tablespoon olive oil
- 1 small shallot
- 3 cloves garlic
- 1 teaspoon oregano
- 12 ounces mushrooms, sliced
- 2 tablespoons dry white wine
- 1 tablespoon lemon juice
Prepare the potato rounds
Heat oven to 350°F.
Toss sliced potatoes with 1 tablespoon olive oil, salt and pepper, to taste. Lay flat on a lined baking sheet. Roast potatoes for 10 to 12 min each side until tender.
Make the mushroom pate
Heat 1 tablespoon olive oil in a large pan over medium heat.
Add shallots, garlic, and salt and pepper to taste. Cook until shallots and garlic are fragrant, about 3 to 4 minutes, stirring frequently.
Add oregano and sliced mushrooms. Sprinkle with a little more salt to taste.
Stir in white wine. Then let mushrooms cook, stirring occasionally, for 8 to 12 minutes. Cook until liquid has evaporated.
Remove cooked mushrooms from heat and transfer to a food processor. Add lemon juice and chop until the mushrooms reach a fine, spreadable consistency.
Assemble the mushroom bruschetta appetizers
Place roasted potato rounds on a plate or platter.
Spoon the mushroom pate onto each round.
Sprinkle with chopped parsley and parmesan (if using). Serve immediately.
I used a mix of cremini and trumpet mushrooms for the vegan mushroom pate. Use your favorite fresh or dried variety for these mushroom bruschetta.
Make the mushroom pate ahead of time for an even easier recipe. It will store up to 1 week in an airtight container.
The mushroom pate is a vegan recipe. Omit the parmesan cheese for a vegan appetizer.
Check the Fridge
Thyme makes a good substitute for oregano in this mushroom bruschetta. Have a different hard cheese? Grana padano, manchego, or romano are also excellent choices for these mushroom bruschetta appetizers. Swap the yukon potatoes for roasted red potatoes or fingerling potatoes. You can also serve this mushroom pate on crackers, bread, or crostini.