Grilled Wild Mushroom Toasts

GRILLED WILD MUSHROOM TOASTS

(Adapted from Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro, by Makini Howell)

PREP: 15 minutes

YIELD: 4 Servings

• 3 Tbsp. Vegan buttery spread (such as Earth Balance brand)
• 1 tsp. Garlic cloves, chopped
• 1-pound Mixed wild mushrooms, cleaned and sliced
• 1 tsp. Thyme leaves, chopped, plus 3 Tbsp. Whole leaves
• Sea salt and freshly ground pepper, to taste
• ¼ cup Red wine vinegar
• 2 Tbsp. Vegan mayonnaise or Savory Soy Cream
• 2 Tbsp. Shallots, chopped
• ½ cup Olive oil, plus more for brushing the toasts
• 1 Baguette, sliced in ⅓- to ½-inch slices
• ½ cup Basil Soy Ricotta
  

INSTRUCTIONS:

1. Melt buttery spread in a large skillet over medium-high heat. Add garlic and sauté until golden brown, about 1-2 minutes.
2. Add mushrooms and chopped thyme and sauté until the mushrooms are golden brown. Season with salt and pepper, to taste. Set aside.
3. Put whole thyme leaves, vinegar, mayo, and shallots in the blender or bowl of a mini-prep food processor (or hand-held blender). Blend for about 10 seconds, until well combined.
4. With the machine still running, gradually add the oil, blending until the mixture is smooth.
5. Season, to taste, with salt and pepper and set aside.
6. Brush baguette slices with oil.
7. Heat a grill and grill the bread for 1 minute on each side, or until grill marks form, and remove. Alternately, toast bread in oven or toaster.
8. Spread about 2 teaspoons of the ricotta on each baguette slice.
9. Cover each slice with about 1 Tbsp. Of the sautéed mushrooms and drizzle with about 1 tsp. Thyme dressing.