Forest Whispers on Crispy Bread – Topinki with Vegannett Tomato-Wild Garlic & Herb-Garlic Oil

Rustic, aromatic, and full of forest magic – this variation of Czech Topinki combines juicy, golden-brown fried wild mushrooms with the fresh spice of Vegannett Tomato-Wild Garlic. It also features a fragrant herb-garlic oil, toasted baguette, and a hint of sesame for a fine crunch. Perfect as a hearty snack, appetizer, or small evening treat.

🌿 Ingredients for 4 servings:

• 200 g wild mushrooms (e.g., porcini, chanterelles, or button mushrooms)
• 1 jar of Vegannett Tomato-Wild Garlic
• 1 red onion
• 5 cloves of garlic
• 1 baguette
• Fresh parsley (about ½ bunch)
• Fresh rosemary (2–3 sprigs)
• 2 tbsp sesame seeds
• Olive oil
• Salt & freshly ground pepper
• Vegan cheese (optional, for gratinating)

🔪 Preparation:

1. Clean the mushrooms, cut them into bite-sized pieces, and fry them vigorously in a pan with some olive oil.
2. Finely dice the red onion and add it to the mushrooms, sauté briefly.
3. Chop the garlic and fry it gently in a separate small pan with olive oil until golden.
4. Cut the baguette into slices about 2 cm thick and toast them in the oven or a pan until golden brown and crispy.
5. Mix the mushrooms with Vegannett Tomato-Wild Garlic, season with salt and pepper.
6. Finely chop the herbs and mix them with the garlic and its frying oil.
7. Generously spread the mushroom mixture on the baguette slices.
8. Drizzle the herb-garlic oil over it to taste, sprinkle with sesame seeds, and optionally gratinate briefly with vegan cheese.

✨ Tip:

Topinki taste best fresh from the oven – still warm, with a crispy edge and juicy topping. A glass of robust red wine or a cool herbal beer completes the forest delight perfectly.