photos by me & pwisenberg
Siiiigh... what do you get when you combine mushrooms, onions, garlic and baguette? Pure gastronomical bliss, that's what. This is one of my absolute favourite indulgences and it's so so easy. Just sauté the onions, garlic and mushrooms in a little oil... and maybe a little butter too (dairy-free of course), spoon it onto some toasted bread and voila!
Mushroom garlic crostini
Serves 2
Serves 2
6 slices fresh baguette
1 cup mushrooms, sliced (I used button mushrooms and portobellos)
4 scallions, chopped
3 cloves garlic, minced
1/2 tsp chili flakes
1 tbsp olive oil
1 tsp Earth Balance butter
2 tbsp vegetable stock
salt and pepper to taste
1 cup mushrooms, sliced (I used button mushrooms and portobellos)
4 scallions, chopped
3 cloves garlic, minced
1/2 tsp chili flakes
1 tbsp olive oil
1 tsp Earth Balance butter
2 tbsp vegetable stock
salt and pepper to taste
Preheat oven to 425 degrees. Lightly brush bread with olive oil and bake until golden brown, about 10 minutes. Meanwhile, heat the oil and butter in a skillet over medium heat. Sauté the garlic for a brief moment before adding the onions and mushrooms. Season with salt, pepper and chili flakes and cook for several minutes, until the mushrooms have lost most of their water. Add a splash of veggie stock and simmer until the liquid has evaporated. Spoon this delicious mixture onto the crostini and revel in its savoury scrumptiousness. Mmm, I kind of want some right now...
