What's Cooking: Vegan Mushroom Crostini

Mushroom Crostini with Rosemary Cashew Cream from 86Lemons.com

Mushroom Crostini

1 oz dried porcini mushrooms

8 oz mini bella mushrooms, thinly sliced

6 oz restaurant blend mushrooms

2 cloves garlic, minced

1 1/2 Tbsp olive oil

1/2 tsp dried thyme

1/2 tsp salt

fresh ground black pepper, to taste

3 Tbsp red cooking wine

1 baguette sliced diagonally into 1/4" slices, (brushed with olive oil - optional), toasted

Rosemary Lemon Cashew Cream (see recipe below)

1. Soak dried mushrooms in warm water for 20-30 minutes. Drain and shake off excess water using a strainer. (Save soaking water for broth if you like.)

2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add fresh mushrooms and soaked mushrooms. Toss to coat with oil/garlic. Cook for about 5 minutes. Add thyme, salt, pepper and cooking wine; toss to coat. Cook for about 3 minutes longer, until mushrooms are tender and cooking wine has been absorbed.

3. Top each toasted baguette slice with a spread of cashew cream and mushrooms. Serve warm.

Rosemary Lemon Cashew Cream

1 cup raw cashews, soaked in room temp water overnight

3 Tbsp fresh lemon juice

1 large garlic clove

4-5 sprigs of fresh rosemary (de-stemmed)

1/4 tsp salt

1 tsp olive oil

1/2 cup water (more if needed)

Add all ingredients to blender (start with just 1/4 cup water, add more as needed). Blend until smooth and creamy. This will make more than you need, but it stores well in the fridge and is great on sandwiches, burgers, wraps, etc.

Makes 18-20 crostini.


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