Vegan Mushroom Crostini
3 tablespoons olive oil
12 ounces assorted mushrooms, sliced
1 1/2 teaspoons chopped fresh thyme
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.