Oh Yum: Vegan White Bean and Mushroom Crostini
White Bean Spread:
1 can (16 oz.) white beans of choice, we used navy beans
1 heavy pinch of maldon salt (yummy flaky sea salt)
2 tbsp olive oil (extra virgin)
fresh thyme to taste
Combine ingredients into food processor and blend until smooth and creamy. This makes a great butter replacement on sandwiches of all kinds.
3 cups sliced mushrooms (the more varieties the merrier, check asian markets for more exotic options, but a good blend of shiitake, portabello, and button can work too)
1 tbsp oil (avocado or olive oil)
1 splash of red wine (any dry red will work)
sea salt to taste (we used a pinch)
1/4 cup chopped olives (we used kalamata)
fresh herbs like oregano and thyme
Add mushrooms and sea salt to a pan with olive oil and sauté on medium, stirring frequently until they release their liquids (about 5-10 minutes). Pour in red wine, and allow to simmer until the liquid has been reduced completely. Stir in olives and capers.
1 loaf of crusty, seed-laden bread
avocado oil spray
Preheat oven to 350°. Slice bread into half inch pieces. Spray both sides lightly with avocado oil, place on cookie sheet and bake for 5-7 minutes or until golden brown, flip and repeat. Keep an eye on them so they don't get too dark as different bread varieties will brown at different rates.
Smear the crostini liberally with the white bean spread, top with the sautéed mushrooms and a sprinkling of fresh herbs. Yum!