Simple Vegan Mushroom Crostini
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!