16 French baguette slices
3 cloves garlic
1 pound mushrooms – Shiitake & Cremini work great
1 tablespoon olive oil
1 tablespoon Italian parsley, chopped
5 tablespoons soy milk
1 teaspoon dried thyme
1 teaspoon sea salt
To prepare the bread, you can either grill or broil until toasted. As an alternative, you can toast on a griddle on the stovetop. In a food processor, mince the garlic. Add the mushrooms and pulse a few times until mushrooms are finely chopped.
Heat the olive oil in a medium saute pan and add the garlic and mushrooms. Over medium heat, cook until any liquid has evaporated and mushrooms are tender (about 12 minutes). Add parsley, soy milk, thyme and salt and continue to cook 3 more minutes. Season with additional salt and pepper if desired.
Remove from pan and serve immediately with toasted bread. You can either spread the mushroom pate on each slice of bread and arrange on a platter, or place pate in a bowl with the bread on the side and allow your guests to prepare their own crostini.
|Nutritional Analysis Per Serving|
|Serving: 2 slices|
|Sat. Fat: 1|