Simple Vegan Mushroom Crostini

Simple Mushroom Crostini

What you’ll need:
1 lb organic mushrooms
Balsamic vinegar, the longer it’s been aged the better
Organic safflower oil
Thyme
Herbamare or sea salt
2 garlic cloves, crushed (optional)
Immaculate brand Flaky Biscuits
Organic Earth Balance Margarine

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, 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 scoop out the mushrooms and place on the biscuits, drizzle with balsamic and enjoy!

Serves 4 as a side