Mushroom and Garlic Crostini with Dairy-Free Aioli

Ingredients

• 1 loaf Baguette (gluten-free)
• 1/4 cup Olive Oil
• about 225 g Mushrooms (cremini or shiitake)
• 3 cloves Garlic
• 1 tsp Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Vegan Mayonnaise
• 1 tsp Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Slice gluten-free baguette into 1.27 cm thick slices.
3. 3Heat olive oil in a skillet over medium heat. Add mushrooms and garlic and sauté until softened and browned.
4. 4Stir in thyme, salt, and pepper.
5. 5Prepare the aioli: In a small bowl, whisk together vegan mayonnaise and lemon juice.
6. 6Top each toasted baguette slice with mushroom mixture and drizzle with dairy-free aioli.
7. 7Serve immediately.

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