1 tbsp garlic powder(or about 8 cloves garlic minced)
1 tsp. salt
1/4 c. fresh parsley, chopped
1 small zucchini, sliced into thin 1/4” slices
2 tbsp. balsamic Vinegar
1 tbsp. honey
2 tbsp. Water
Heat a large pan over medium/high heat
Add 2 tbsp. Plant based butter, swirl to coat the entire pan.
Add the mushrooms, season with salt and garlic powder to taste (alternatively, add fresh minced garlic towards the end of cooking). Sauté for about 2 minutes until the edges start to get crispy. Add the chopped parsley and sautéed a few more seconds. Remove from heat and place cooked lion’s mane mushrooms on a paper towel to drain excess butter.
In the meantime cut 1” Slices of the baguette. Smear both sides of each piece with butter, sprinkle with a garlic powder (fresh garlic will always be better) and paprika. Place under the broiler on low for about 2 mins or until golden brown. Make sure not to burn them.
Using the same pan you sautéed the mushrooms in, place the thin slices of zucchini into the pan evenly in one layer. Let saute for about 1-1/12 minutes. Mix the balsamic vinegar, water and honey together. Add the wet ingredients into the pan with the zucchini. Continue to saute until most of the liquid is evaporated.
Assemble the crostini by placing 3 slices of zucchini on the garlic crostini and topping with the shredded sautéed lions mane mushrooms.