There’s a local restaurant that used to have a mushroom crostini appetizer on their menu. It was amazing. When I went vegan, I started ordering it without the goat cheese and it was still pretty amazing. Then they took it off the menu. No idea why. I suppose that’s part of the business—rotating menu items and all. But it’s so disappointing when one of your favorites suddenly disappears. What’s a girl to do except try to recreate the recipe? So that’s what I did, except I made it vegan, of course.
When a local news station invited me to make a vegan recipe during their noon news program, I knew I had to find a quick, simple recipe that I could explain in my allotted air time of four minutes. No easy feat, mind you. I finally decided on this crostini recipe.
Just before we went on the air, Lauren (the news anchor) and I had a brief chat and discovered our mutual love for the same menu item (mushroom crostini) at the same restaurant. I sensed some disappointment when I told her it wasn’t on the menu any more. Have no fear, my dear. I’m here to save the day.
If I do say so myself, this recipe is amazeballs. To me, it’s every bit as good as the restaurant version. How can you go wrong with this—crunchy toasted baguette slices topped with luscious (that’s right—I said luscious) rosemary lemon cream and rich, decadent mushrooms. Fahgetaboutit. It tastes all complex and gourmet. But it’s not. So if you’re not much of a cook but you’re trying to impress, may I suggest you give this recipe a try? I promise you—it’s so easy.
And don’t get too hung up on the exact ingredients. Use any combination of mushrooms you like. You can even use all mini bellas. White button mushrooms won’t have as much flavor, but they’ll work in a pinch. Not a fan of rosemary? Try basil, oregano or thyme. Fresh is best, but even dried herbs will work. One more tip, then I’ll let ya get to it. If you have a heavy duty blender such as a Vitamix, you can get away with soaking the raw cashews for as little as one hour in warm water.