• In a large pan, add in 1 tbsp olive oil and shallots. Cook under medium heat until softened.
  • Turn up heat and add in sliced mushroom, thyme and pinch of salt and black pepper.
  • Cook for 30 secs and pour in the white wine.
  • Sauté the ingredients for few mins until the mushroom are softened and cooked through.
  • Coat the baguette lightly with olive oil and place them on a griddle pan or flat pan and toast until both sides are crispy and golden brown.
  • Remove and immediately rub the garlic (cut side down) all over the baguette.
  • Spoon the desired amount of mushroom mixture on top of each sliced baguette and sprinkle generously with Vegan Gouda cheese.
  • Bake in a toaster oven until the Vegan Gouda cheese are all melted.

cook it with


  • 1 punnet (200g) white button mushroom – sliced thinly
  • 1 clove garlic – cut into half
  • 2 shallots – diced finely
  • 2 sprigs fresh thyme
  • 1 cup grated Vegan Gouda cheese
  • 2 tbsp dry white wine
  • Salt & black pepper
  • Olive oil
  • 1 loaf of baguette / ciabatta – cut diagonally into ½ inch slices