Truffle Oil Mushroom Bruschetta with Fermented Garlic, Arugula & Hummus (Vegan)

Truffle Mushroom Toast with Arugala Black Garlic chickpeas

Single lady dinners coming atchu strong today! And I mean nothing about your relationship status. I just mean for those nights when you are only cooking for yourself. For me thats most nights…, I am a bit of a homebody often choosing to hang in then go out with friends or family and since I am an LDR this girl is solo ALOT. Part of it stems from the desire to control what goes in my food, part of it is about saving money (I am a supporter of the saying “money looks best in the bank”), and part of it is because I might afterall be an introvert. Whatever it may be, I am often cooking for one.

I used Noble Bread for this recipe and if you live in Phoenix, Arizona and have yet to try it, then run to the nearest farmers market and buy some. This bread changed my opinion of bread and it will probably change yours too. So if you are a gluten eater then by all means what are you waiting for? So what makes Noble bread so great you ask?


Noble Bread…

“is a small scale bakery featuring old world techniques, a stone hearth, and naturally leavened bread. Our bread is created only using organic GMO free flours, water, sea salt, and organic levain starter, which is a culture of wild yeasts used to slowly levain bread. It takes an astonishing 36 hours to make one loaf of Noble Bread. Utilizing whole grains, and ancient grains makes the bread far more complex and biologically active than just plain white bread.”

Legit, right? Its fermented. Officially #obsessed AND it tastes so damn good.

Its also worth mentioning that what inspired this dish from the get go was my desire to make something with the black fermented garlic and truffle infused oil that I bought at trader joes so here it is: Fancy ass mushroom toast.

mmm do it.

Truffle Mushroom Toast with Arugala Black Garlic chickpeas

Truffle Mushroom Toast with Arugala Black Garlic chickpeas

Truffle Mushroom Toast with Arugala Black Garlic chickpeas

Truffle Mushroom Toast with Arugala Black Garlic chickpeas


Makes 2 bruschettas


  • 2 slices of Noble Bread, or any crusty artisanal loaf
  • 1 clove fermented garlic
  • 2 tbsp hummus, preferebly orignal/plain, (I used Trader Joes organic hummus)
  • 2 oz mushrooms (about 1 cup sliced): shitake and crimini, sliced thin
  • 2 tsp + 2 tsp black truffle infused oil, divided (I used trader joes brand)
  • 2 tsp coconut oil
  • 2 tbsp tamari, or soy sauce, divided
  • 1/4 tsp black truffle infused salt, sub pink salt if you do not have
  • 1/2 cup arugula
  • 1/4 cup garbanzo beans
  • lemon juice
  • pink salt & pepper
  • pinch of crushed red pepper


  1. Pre-heat over to 350F. Spread the fermented garlic on one side of each toast. Toast in the oven for 10-12 minutes until crunchy and golden brown.
  2. Heat coconut oil and 2 tsp truffle infused oil in a cast iron skillet over medium heat. Add in your mushrooms and half the tamari. Let cook for one full minute. Then season with truffle infused salt or pink salt and pepper, add the remaining tamari and mix the mushrooms around, letting cook for another full minute. Then mix occasionaly for another 1-2 minutes. Set aside.
  3. In a small bowl add arugula, the remaining 2 tsp truffle oil, a squeeze of lemon juice. add a pinch of S&P if you like.
  4. Pull out your toasts from the oven, spread 1 tbsp of hummus on each piece.
  5. Layer with arugula, mushrooms, garbanzo beans, crushed red pepper, truffle infused salt/pink saly and pepper to taste.’

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