Sherried Mushroom Crostini

Name: Sherried Mushroom Crostini
Cook time: 4 h
Total time: 4 h
Cuisine: Italian
Ingredients: 1 tablespoon beurre manié; optional); ¼ cup plain unsweetened nondairy milk; 1 French baguette, cut into ½-inch rounds; ¼ cup vegetable broth; 1½ teaspoons minced fresh thyme leaves or ¾ teaspoon dried thyme; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ pounds white or cremini mushrooms, sliced; 3 large shallots, minced; 3 tablespoons dry sherry; 1½ pounds white or cremini mushrooms, sliced; 2 teaspoons olive oil (optional)

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
4 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

The fragrance of sherry and thyme signals the luscious flavor of these mushrooms. In addition to making a great crostini topping, the mushrooms are also delicious over cooked pasta. To make this gluten-free, use a gluten-free bread and omit the optional beurre manié or use a gluten-free flour to make it.

Ingredients

2 teaspoons olive oil (optional)
3 large shallots, minced
1½ pounds

Europe
Italy
Starter
Snack
Vegan

Method

For the best flavor, heat the oil in a small skillet over medium-high heat. Add the shallots and sauté until softened, about 3 minutes. Alternatively, omit the oil and sauté the shallots in a few tablespoons of water or place them in a microwave-safe bowl with a little water, cover, and microwave for 1 minute. Transfer the shallots to the slow cooker. Add the mushrooms,