From: Executive chef/owner Brian Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 32 bruschetta wedges. 8 oz. sliced medium white mushrooms 8 oz. sliced shiitake mushrooms 8 oz. stemmed, sliced portabella mushrooms 8 oz. sliced oyster mushrooms 4 oz. sliced yellow onion 4 Tbsp. chopped garlic, divided 1 tsp. kosher salt 1/2 tsp. cracked black pepper 3/4 cup olive oil, divided 1 14-oz. can garbanzo beans 1/2 cup tahini (sesame paste) 1/2 cup chopped roasted red bell peppers 1/4 cup lemon ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.