Makes 18 toasts.
A traditional recipe of wild mushrooms on toast is characteristically made with butter and top-quality cream or crème fraîche. We did a little transition and developed an amazing vegan creamy wild mushroom topping, if you can imagine cream and vegan in the same sentence. Ours is delicious spooned onto crostini without compromising on quality.
If exotic mushrooms aren’t available, any combination of firm mushrooms such as shiitake or portobello will work in this recipe.
In high-speed blender, combine tofu, almond milk, nutritional yeast, and lemon juice. Whirl until smooth and creamy. It should be like a very thick yogurt. Add a splash more milk if needed. Set aside.
Gently brush mushrooms clean and trim off any woody stems. If necessary, wash and blot dry. Thickly slice.
In large skillet, heat 2 Tbsp (30 mL) oil over medium heat. Add mushrooms and sprinkle with salt. Cook for about 10 minutes or longer, stirring often, until liquid has evaporated and mushrooms are golden. If they begin to stick, add another splash of oil.
Remove from heat and transfer mushrooms to cutting board to slightly cool. Coarsely chop.
Heat remaining oil in skillet. Add shallots and thyme and sauteu0301 until shallots are soft and golden, about 3 minutes. Turn off heat. Add chopped mushrooms to pan along with tofu mixture. Fold together. Mixture can be made ahead and refrigerated.
To serve, gently reheat mushroom mixture. Fold in chopped parsley. Spoon on fresh, warm crostini and season with freshly ground black pepper. Sprinkle each with a few pine nuts.
This recipe is part of the Upbeat Blues collection.
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