Roasted Pumpkin Bruschetta with Pickled Mushrooms on Seeded Crackers

Serves 4-6 Rated:

You know I have The Convenient Vegetarian cookbook coming out soon right? It is the third in the trilogy, behind For Foods Sake and Keeping it Simple and I am pretty sure you are going to love it, be you a vegetarian or not. I am not. However, I do love most vegetarian dishes and I have always ordered vegetarian options when dining out for curiosity’s sake.

This came to me on a rainy afternoon when I was really hungry and without a lot of other food in the house. I had pumpkin and mushrooms and had already made the crackers. I also had Danish feta...which can be entirely optional, but did make the pic look pretty and the bruschetta even more delish. Luckily for me I always have Luke Mangan’s truffle oil on hand (you can go get yours HERE) so in a moment I was roasting pumpkin and downing a big plate of this. The only Thermomix part of this recipe is actually the crackers...but you know I can do so much more than just mix up a storm don’t you?

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Place pumpkin onto a lined baking tray, sprinkle with a pinch of pink salt and drizzle with EVOO. Place into oven set to 180°C and roast approx 20-25 minutes until soft and caramelised. Cool slightly.


To pickle the mushrooms, place mushrooms into a bowl with seasoning, EVOO and lemon zest and juice. Cover and allow to stand at room temperature for as long as it takes for them to soften up and become ‘cooked.’ These can be made way in advance.


Assemble your brushchetta, with any toasted bread of choice (or with the Nutty Crackers as suggested) by topping your bruschetta vehicle with plenty of pumpkin that you smoosh down onto the surface a little. Top with the mushrooms, thyme and feta. Finish off with a good drizzle of Lukes oil. Don’t be tempted to use another brand. It can only end in tears.

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