In recent years I’ve gotten bored with main dishes as halfway thru it’s not exciting and that goes for just about any dish. Well, unless it’s perhaps a dessert lol.
So I love to explore effortless apps that can be thrown together, but look like you spent hours in the kitchen. Cue the new vegan Brown Butter Mushroom Crostinis with Crispy Sage and easy Herb Cashew Cheese!
This new concept literally called to me for months. A while back I jumped on the brown butter train. Initially I didn’t see what all the fuss was about. However, with cooking down butter to a more golden hue, you can derive much more flavor. It’s so good, you can literally throw brown butter into just about any dish and have a winner.
Something I’ve also be recently infatuated with, is mushrooms! I nailed a staple mushroom dish last holiday and have been looking for more ways to feature them in dishes with every chance I get. That being said, I had this concept on my bucket list!
What’s great about this recipe? Everything! It’s quick, easy, cheesy, affordable, perfect for any season, packs tons of flavor, packs plant protein, the cheese can be used for a variety of dishes, it features dried herbs vs fresh, has aesthetic appeal, multiple textures, brown butter and sage go seamlessly together, and this can easily be made in bulk!
If you love effortless apps that look like a million bucks or simply crave all things brown butter, you have to try these new vegan Brown Butter Mushroom Crostinis with Crispy Sage and easy Herb Cashew Cheese!
Herb Cashews Cheese: Soak cashews overnight or in boiling water for 10 minutes. Drain, and place in a food processor with the remaining ingredients. Blend until smooth.
Crispy Sage: Heat oil in a medium skillet over medium heat. Add sage and cook until crisp, 2 to 4 seconds per side. Using a slotted spoon, transfer the sage to a paper-towel-lined plate.
Mushrooms: Add mushrooms and shallot to the pan, season with salt and pepper, and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. It will seem dry at first, but the salt will remove the moisture from the mushrooms and give you a good sear. Using a slotted spoon, transfer the mushrooms to a bowl.
Add vegan butter to the pan and cook, scraping up any browned bits, until the butter starts to brown, about 30 seconds. Add the pine nuts and cook until slightly golden. Pour the mixture over the mushrooms and stir to combine.
Spread cashew cheese on each toast. Top with the mushrooms, pine nuts and the crispy sage.