Mushroom Duxelles Crostini

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Place the sliced thin (0.5 baguette,) on the baking sheet and drizzle with [olive oil]. Toss the bread to ensure an even coating. Bake for 18-20 minutes, or until golden and crisp. Rub the garlic, peeled and halved (1 clove) into the warm toasted crostini. Set aside. Start 19m timer

Start the duxelles. Finely chop the mushrooms, tough stems removed (1 lb) with a food processor in 2 batches until pea-sized. This can also be done by hand with a chef’s knife.

Heat a large sauté pan over medium heat. Pour in the olive oil (2 tbsp) and swirl it around. Add the shallot (1 medium) and fresh thyme leaves, minced (1 tsp), and sauté until soft and translucent, about 4-5 minutes. Start 5m timer

Add the [mushrooms] all at once and season with [ground black pepper]. Cook the [mushrooms] on medium high, stirring often, until they start to release liquid. Then, lower the heat to medium low. Continue to cook and stir often until the [mushrooms] dry out a bit, darken, and become paste-like, about 18-20 minutes. Start 19m timer

Once the duxelles is dry, add the balsamic vinegar (1 tbsp) and tamari (0.5 tsp). Cook until the liquid evaporates and then season with [sea salt].

Serve the vegan mushroom duxelles warm or at room temperature on top of crostini with [soft vegan cheese of choice] and [chopped/whole leaf herbs] if you like. Duxelles can be made up to 5 days in advance and kept in the fridge in a sealed container.