VEGAN: Wild Mushroom Croustades Thanksgiving Appetizer
A perfect option for your Thanksgiving Hors d’Oeuvre.
Here is another Thanksgiving appetizer that you should not miss out on. Of course, if you are a big fan of eating in restaurants, you are also very into the complete course. So having an appetizer in your very own menu is very important.
Although you have to be a bit meticulous with this as the cooking technique is what makes this dish perfect. It will bring out all the rich full flavors of the mushroom and the herbs.
Each bite will definitely be heaven n your mouth. So I suggest to make more than 2 full slow cookers of this if you are really planning to serve this for Thanksgiving as it will be wiped out in seconds.
Check out the recipe below.
Wild Mushroom Croustades
3 tablespoons olive oil, divided
1 cup thinly sliced brown onion
2 medium-sized, finely minced garlic cloves
1 tablespoon finely chopped, fresh thyme, plus a couple extra sprigs for garnish
1-1/2 pounds fresh, mixed wild mushrooms, washed, dried and roughly chopped (I used Shitake, Maitake & Oyster)
1/4 cup dry sherry
Sea salt and freshly ground pepper to taste
1 medium to large French baguette
Preheat the oven to 375 degrees F.
Coat the bottom of a large sauté pan with 1 tablespoon of the olive oil and place it over medium-high heat. Add the onion and garlic and cook until the onions are caramelized, about 15 minutes.
Add the thyme, the remaining 2 tablespoons of olive oil, and mushrooms.
Turn the heat to low, and add the sherry. Then turn the heat to high and deglaze the pan with the sherry, scraping any bits of onion and mushrooms off the bottom of the pan, and back into the mixture. Cook for another 5 minutes or so.
Season with a bit of salt and pepper. Cover and set aside.
Cut the baguette into thin slices (about 1/4 to 1/2-inch) and place them on a baking sheet. Toast them in the preheated 375 degree F oven until they are beginning to turn golden.
Add 1 to 2 tablespoons of the mushroom mixture on top of each toast.
Serve warm with a bit of fresh thyme on top.
A very huge thank you to whatwouldcathyeat.com for this awesome recipe.