Let me start by confessing that I alone could devour this entire pan of perfectly caramelized, buttery, garlicky mushrooms in one sitting. But anyways, this garlic butter mushroom crostini with cashew ricotta is the perfect side dish, light meal, or fancy appetizer for your next party. The shroom lovers in your life will be more than impressed! Well, this shroom lover would be anyways – so if you make these feel free to swing by!
The Secret to Perfectly Sautéed Garlic Butter Mushrooms
These little ‘next level toasts’ are actually pretty easy to make. Start by slicing your mushrooms. I used baby bella mushrooms and cut half of them into quarters and the other half I sliced into thick strips.
Heat some vegan butter over medium heat in a large cast-iron skillet (or whatever you have). Once the butter is melted, add the mushrooms and sprinkle with salt, stir to coat, and spread out in an even layer.
Here’s the hard part – DON’T CONTINUOUSLY STIR. The secret to perfectly cooked mushrooms lies in how frequently you stir it – which is NOT very often. Wait for at least 4-5 minutes before stirring the shrooms. Then cook for another 3 minutes and stir, and finally another 3 minutes and stir.
At this point, add a little more butter, tamari or soy sauce, minced garlic, and thyme to the pan. Cook for the last 3 minutes and remove from heat. At this point you should have perfectly browned, caramelized mushrooms with the most amazing flavor ever!
Whipped Cashew Ricotta
This cheezy, creamy, lemony spread is super easy to make. Just add cashews, water, lemon juice, nutritional yeast, fresh thyme, and sea salt to a blender. Blend until it resembles a ricotta-like texture or to desired consistency.
I found it easier to use a mini blender over a food processor. It was much quicker and didn’t require scraping down the sides of the bowl every few seconds.
Another side note: If I can find them, I buy cashew pieces instead of whole cashews. They’re usually cheaper, easier to blend, and if a recipe requires you to soak them, you can usually do so in less time than what’s stated.
Other Recipes You Might Like:
Chipotle Cauliflower Steak with Lemon Turmeric Sauce
Up-Your-Game Avocado Toast with Garlic Infused Olive Oil
Hungarian Mushroom Soup Over Potatoes with Chick’n
Garlic Butter Mushroom Crostini with Whipped Cashew Ricotta
Ingredients
- 1 Baguette
Garlic Butter Mushrooms
- 16 Ounces Mushrooms – I used Baby Bella Mushrooms Thick-Sliced
- 3 tablespoon Vegan Butter
- 6 Garlic Cloves Minced
- 1 Tbsp Reduced-Sodium Tamari or Soy Sauce
- 1 tablespoon Thyme
- ½ teaspoon Salt
Whipped Cashew Ricotta
- 1 Cup Cashews Soaked in Water then Drained
- ¼ Cup Water
- 3 tablespoon Lemon Juice
- 2 tablespoon Nutritional Yeast
- 1 tablespoon Thyme
- ½ teaspoon Salt
Instructions
- Preheat oven to 450°F
- Slice baguette on the diagonal into ½ inch pieces. Lightly brush each side with olive oil or vegan butter
- Place slices on baking sheet in a single layer and bake for 6-8 minutes, or until desired crispiness
Garlic Butter Mushrooms
- Heat 2 tablespoons of butter in a large cast-iron or other skillet over medium heat. Once melted, add mushrooms and salt to skillet and toss to coat. Spread the mushrooms out in an even layer
- Allow mushrooms to cook, UNDISTURBED, for about 5 minutes.
- Stir mushrooms and spread them out in an even layer again. Cook undisturbed for another 3 minutes.
- Stir again and cook for an additional 3 minutes
- Now, add the garlic, tamari, thyme and the remaining tablespoon of butter. Stir and cook for the final 3 minutes. Remove from heat
Whipped Cashew Ricotta
- Blend all ingredients in a small blender or food processor until it resembles a ricotta-like texture Note: I found it easier to use a mini blender over a food processor. It was much quicker and didn’t require scraping down the sides of the bowl every few seconds
- When ready to serve, spread ricotta on crostini and top with sautéed mushrooms
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