This mushroom and truffle oil bruschetta is the perfect appetizer to class up any party. The tender mushrooms are loaded onto your toast atop a smear of hummus and then finished with arugula and fermented garlic. These little bits have a big taste.

Truffle Oil Mushroom Bruschetta With Fermented Garlic [Vegan]

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  • 2 slices of bread
  • 1 clove fermented garlic
  • 2 tablespoons hummus
  • 2 ounces mushrooms
  • 2 teaspoons plus 2 teaspoons black truffle-infused oil, divided
  • 2 teaspoons coconut oil
  • 2 tablespoons tamari or soy sauce, divided
  • 1/4 teaspoon black truffle-infused salt (sub pink salt if you do not have the truffle salt)
  • 1/2 cup arugula
  • 1/4 cup chickpeas
  • Lemon juice
  • Pink salt and pepper
  • A pinch of crushed red pepper


  1. Pre-heat over to 350°F.
  2. Spread the fermented garlic on one side of each piece of bread. Toast them in the oven for 10-12 minutes until they're crunchy and golden brown.
  3. Heat coconut oil and 2 teaspoons truffle-infused oil in a cast-iron skillet over medium heat.
  4. Add in your mushrooms and half the tamari.
  5. Let them cook for one full minute.
  6. Season them with truffle-infused salt or pink salt and pepper.
  7. Add the remaining tamari and mix the mushrooms around, letting them cook for another full minute.
  8. Then mix occasionally for another 1-2 minutes. Set them aside.
  9. In a small bowl add arugula, the remaining 2 teaspoons truffle oil, a squeeze of lemon juice. Add a pinch of salt and pepper if you like.
  10. Pull out your toasts from the oven and spread 1 tablespoon of hummus on each piece.
  11. Layer them with arugula, mushrooms, chickpeas, crushed red pepper, truffle-infused salt/pink salt, and pepper to taste.


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