Vegan Mushroom Crostini

So lovely and savory with the rich earthy flavors of mushrooms
Dish Type: appetizers Lifestyle: dairy free, nut free, vegan, vegetarian



Mushroom Topping

3 tablespoons olive oil

12 ounces assorted mushrooms, sliced

1 1/2 teaspoons chopped fresh thyme


Thyme vinaigrette

1/4 cup red wine vinegar

3 tablespoons fresh thyme leaves

2 tablespoons veganaise

1 small shallot, chopped

1/2 cup olive oil plus more for brushing


1 french baguette cut into ½ to ¾ slices


Pour olive oil in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper.

Blend wine vinegar, thyme, veganaise and shallot in blender for about 25 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.

Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.

Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette.

Serve warm.