Step 1

In a large skillet, heat 1 tbsp olive oil over medium heat.

Step 2

Add the shiitake and cook over med-high heat, stirring until browned for about 5 minutes.

Step 3

Add the cremini mushrooms and cook until softened and lightly browned for about 8 minutes.

Step 4

Add the shallot and garlic and cook until fragrant for about 2 minutes.

Step 5

Stir in thyme and add 1 tbsp of parsley.

Step 6

Season with salt and pepper.

Step 7

Brush the bread with olive oil on both sides and place on a grill rack or baking sheet lined with parchment.

Step 8

In a toaster oven, or in a full-sized oven, preheated to 450F. Toast the baguette until golden for about 5 mins on each side.

Step 9

Remove from the oven and set aside.

Step 10

Spread a tbsp of vegan cream cheese on each toast slice.

Step 11

Spoon the mushrooms on top and sprinkle with coarse salt, tarragon, chives and additional parsley.

Step 12

Drizzle with olive oil and serve.