Mushroom Crostini

If you’re ever struggling to come up with an interesting meal to impress someone, mushroom crostini are the perfect antipasto to choose. They’re incredibly easy to make and also taste delicious. They also have the added bonus of being quite filling, so don’t make too many of them and keep your main course relatively small. This recipe has been refined over a long period of time and is so good that it even managed to impress three separate friends who hate mushrooms (one of them even started liking them after eating this). 


Ingredients (serves 6)

  • 1 red onion, finely diced
  • 3 cloves of garlic, minced
  • 250g mushrooms
  • 1 baguette
  • 1 tbsp margarine
  • 1 tbsp olive oil
  • 2 tbsp oat crème fraîche (Oatly does an amazing one but regular vegan double cream will work fine as well)
  • 3-4 sprigs of thyme
  • 2 tbsp nutritional yeast
  • salt
  • pepper

Preparation (10 minutes)

Preheat the oven to 200 °C, preferably on grill. Chop the mushrooms into small slices. Then heat up a pan on medium heat and add the olive oil and the margarine. When all of the margarine has melted, add the onions and mix around a bit, then add the garlic. Once the onions have turned golden brown, add the mushrooms and the thyme (no need to remove the leaves from the sprig as they come off themselves, just make sure to remove the sprigs at the end before serving). Mix everything around until all of the mushrooms are coated in oil, then leave to cook for about 10 minutes with a lid on the pan, stirring occasionally. In the meantime, cut the baguette into thin slices and put them on a tray in the oven. Keep stirring the mushrooms. When they start to look a little crispy, add the oat cream and nutritional yeast. Allow the cream to heat up a bit, and remove from the heat once everything is melted and saucy but not too dry. By now the bread should be ready, take it out of the oven. Spread about a tablespoon of the mushrooms onto each piece of baguette, and then serve as soon as possible.