In this post, I will tell you step by step how to make this simple vegan mushroom crostini appetizer!!

It’s been a while since I’ve posted a recipe, so in this week’s article, I’m posting my simple vegan mushroom crostini recipe! I hope you enjoy!

What you’ll need:


Clean mushrooms – wipe off domestic mushrooms with a damp cloth or plunge them into a basin of water, run your hands over them, and drain quickly. Portobellos should just be wiped. Scoop out the gills for portobello mushrooms, so they don’t bleed a dark juice into the dish.


Next, thinly slice the mushrooms and put them in a roomy skillet. Coat them in oil. Sauté the mushrooms over high heat. They quickly absorb any oil, but eventually release it along with their juices, then brown. When golden, sprinkle with thyme, salt, and garlic, if using, and toss.
Or roast the mushrooms by preheating the oven to 400˚F. Put the sliced mushrooms in a wide, shallow baking dish or tray, toss with the oil, and season with salt and thyme. Bake until sizzling, about 25 minutes, then toss with the garlic.


While the mushrooms cook, make the biscuits (instructions on the package). Once the biscuits are done cooking, slice in half and spread some margarine on them. Then place the mushrooms on the biscuits, drizzle with balsamic and enjoy!

Serves 4 as a side

If you like this recipe tell me on social media or in the comments below!

p.s. If you liked this post, you might like my Chia Seed Egg recipe or, if you’re a new vegan, check out my list of Vegan Essentials!

Simple Vegan Mushroom Crostini

Simple Vegan Mushroom Crostini

4e01995cb6be9c4a5078561df728feadVegTeenLife
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Appetizer, Side Dish
Servings 4 as a side
Calories 443 kcal

Equipment

  • Roomy Skillet or Oven
  • Baking Pan
  • Knife
  • Garlic Press (optional)
  • Butter Knife

Ingredients
  

  • 1 lb mushrooms organic
  • Safflower or coconut oil organic
  • Thyme organic
  • Herbamare or sea salt
  • 2 cloves garlic organic, crushed (optional)
  • Immaculate Baking Flaky Biscuits
  • Earth Balance organic margarine
  • Balsamic vinegar the longer it’s been aged the better.

Instructions
 

  • Clean mushrooms – wipe off domestic mushrooms with a damp cloth or plunge them into a basin of water, run your hands over them, and drain quickly. Portobellos should just be wiped. Scoop out the gills for portobello mushrooms, so they don’t bleed a dark juice into the dish.
  • Next, slice the mushrooms and put them in a roomy skillet. Coat them in oil. Sauté the mushrooms over high heat. They quickly absorb any oil, but eventually release it along with their juices, then brown. When golden, sprinkle with thyme, salt, and garlic, if using, and toss, or roast the mushrooms by preheating the oven to 400˚F. Put the sliced mushrooms in a wide, shallow baking dish or tray, toss with the oil, and season with salt and thyme. Bake until sizzling, about 25 minutes, then toss with the garlic.
  • While the mushrooms cook, make the biscuits (instructions on the package). Once the biscuits are done cooking, slice in half and spread some margarine on them. Then place the mushrooms on the biscuits, drizzle with balsamic and enjoy!
Keyword vegan

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