How long does trumpet mushroom crostini [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can trumpet mushroom crostini [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is trumpet mushroom crostini [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does trumpet mushroom crostini [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is trumpet mushroom crostini [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

1.4K Views 10 years ago

Trumpet Mushroom Crostini
[Vegan]

TR By: Trine Rask

Author Bio

My blog Milking Almonds is a Scandinavian blog with a modern approach to traditional food... Read More

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Trumpet Mushroom Crostini [Vegan]

6 crostinis

Aromatic mushrooms, soft and chewy bread, and lemon-y cashew dressing come together in this delicious crostini. This dish is perfectly simple to make but has great presentation and a delicious combination of taste and texture. Enjoy these by themselves for a light lunch or pair with a fresh spinach salad.

Ingredients You Need for Trumpet Mushroom Crostini [Vegan]

6 slices of Italian bread
10 King Oyster mushrooms
1 small handful of fresh oregano
3 mini white onions
1 garlic clove

For the Lemon Cashew Dressing:

3 tablespoons cashew cream
2 tablespoons fresh lemon juice
A few drops of white wine vinegar
A pinch of salt
3 pinches of black pepper

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How to Prepare Trumpet Mushroom Crostini [Vegan]

Lighty oil the bread and grill on a pan or griddle.
Heat up a few tablespoons of olive oil or coconut oil on a separate pan. Finely chop the garlic and add both that and half of the oregano to the oil. Cook for a few minutes until very fragrant.
Slice the mushrooms lengthwise and add to the garlic and oregano oil. Cut the mini onions into little slivers and add to the pan while cooking the mushrooms until slightly browned on both sides. Place nicely on the bread with the remaining half of the oregano.
To make the lemon cashew dressing, just add everything to a little bowl and mix. Drizzle over the crostini with a spoon.

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