Vegan Mushroom Duxelles Crostini Recipe

Vegan Mushroom Duxelles Crostini Recipe

Elaria Jackson

This easy and elegant vegan appetizer features a rich and flavorful mushroom duxelles piled high on crispy crostini. Perfect for parties, holidays, or a simple snack.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Baking Crostini 10 minutes mins

Total Time 1 hour hr

Course Appetizer, Snack

Cuisine French, Vegan

Servings 10 people

Calories 168 kcal

Equipment

• Food processor or sharp knife
• Large skillet
• Baking sheet

Ingredients

  

• 1 baguette
• Olive oil
• 1 pound mixed mushrooms cremini, shiitake, white button
• 2 shallots
• 2 cloves garlic
• Fresh thyme leaves
• Balsamic vinegar
• Tamari or soy sauce
• Salt
• Pepper
• Optional: Garlic clove for rubbing crostini

Instructions

 

• Preheat oven to 350°F.
• Slice baguette, drizzle with olive oil, and bake until golden.
• Finely chop mushrooms in food processor or by hand.
• Sauté shallots and garlic in olive oil until softened.
• Add mushrooms and cook until moisture evaporates and mixture thickens.
• Season with thyme, balsamic vinegar, tamari, salt, and pepper.
• Assemble crostini with duxelles and optional garlic rub.

Notes

• Get creative with mushroom varieties for unique flavors.
• Adjust seasoning to taste.
• Duxelles can be made ahead and stored in the refrigerator.

I’m absolutely obsessed with crostini. It’s one of those appetizers that never fails to impress, whether I’m hosting a casual get-together or a more festive holiday party. As the crisp autumn air settles in and the cozy gatherings become a regular occurrence, crostini always seems to make its way to the table. It’s perfect for bringing a touch of gourmet to a simple spread and elevates the whole meal with minimal effort.

Let me take you back to the first time I made this Vegan Mushroom Duxelles Crostini. It was a chilly November evening, and my apartment was filled with the aroma of baking bread and sizzling mushrooms. I was hosting a small potluck with friends, and I wanted to serve something that was both elegant and satisfying but didn’t require hours in the kitchen. That’s when I decided to try my hand at this recipe.

The evening was a whirlwind of laughter and good conversation. As soon as I set these crostinis out on the table, they were gone in a flash. My friends couldn’t stop raving about how rich and flavorful they were. One friend even asked if they were from a fancy restaurant! I was thrilled—this recipe had officially earned its spot in my go-to appetizer rotation.

This vegan mushroom duxelles crostini is a twist on the classic French preparation. Duxelles is typically a finely chopped mushroom mixture cooked with onions or shallots and herbs. For this version, I’ve kept it entirely plant-based by using vegan butter and paired the mushroom mixture with crusty French bread. To finish, a drizzle of balsamic reduction adds a delightful tang that complements the earthy mushrooms beautifully.

Ingredients

• 1 tbsp vegan butter
• 1 tbsp olive oil
• 1 large shallot, minced
• 2 large portobello mushroom caps, minced
• 2 garlic cloves, minced
• 1 tsp fresh thyme, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup red wine
• 8 small thin slices of crusty French bread
• Olive oil
• Balsamic glaze* (for a touch of sweetness and tang)

Instructions

1. Prepare the Mushroom Mixture: In a medium-sized stainless steel skillet over medium heat, melt the vegan butter and olive oil together. Add the minced shallots and portobello mushrooms. Cook for about 8-10 minutes, stirring frequently, until the mushrooms and shallots are soft and have released their moisture. The key here is to let them cook down until they’re tender and flavorful.
2. Season and Deglaze: Add the minced garlic, fresh thyme, salt, and black pepper to the pan. Cook for an additional minute, letting the flavors meld. Then, pour in the red wine and cook until the liquid has evaporated, concentrating the flavors and leaving a rich, savory mixture.
3. Toast the Bread: While the mushroom mixture is cooking, preheat your broiler. Brush each slice of French bread with a little olive oil and place them under the broiler. Toast until they’re golden brown and crispy, about 2-3 minutes. Watch them carefully to avoid burning—crispy is great, but burnt is not!
4. Assemble the Crostini: Spread a generous layer of the mushroom duxelles on each slice of toasted bread. Finish with a drizzle of balsamic glaze. If you’re feeling fancy, you can even add a sprinkle of fresh thyme on top for an extra touch of elegance.

*If you don’t have balsamic glaze, you can easily make your own! Simply reduce balsamic vinegar in a small saucepan over low-medium heat until it thickens and coats the back of a spoon. It’s super simple and adds a lovely sweetness and depth to your crostini.

Now it’s your turn: I’d love to hear about your favorite crostini creations! Drop a comment below and let me know what unique twists you’ve tried. And if you’re craving more delicious crostini recipes, don’t miss out—join our email list for all the latest updates!

Happy cooking and happy gatherings

Elaria Jackson

Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.