1 cup of light dry white wine
1/4 cup minced green onions
4 parsley sprigs
1/2 bay leaf
1/4 tsp thyme
1/8 tsp pepper
3 Tb Vegan butter
4 cups oyster mushrooms, washed, dried and only their fleshy caps used, no stem.
1/2 cup roughly chopped parsley
Loaf of fresh French bread & Vegan butter
Bring the wine to the boil in large pot with the green onions, parsley sprigs, bay leaf, thyme, pepper and butter.
Add the Oyster Mushrooms to the pot. Cover tightly and boil quickly over high heat. Frequently grasp the pot with both hands, thumbs clamped over the top and toss in a jerky upward motion so the mushrooms will change levels and cook evenly for about 5-7 mins.
While the mushrooms are cooking, saute 1 inch thick slices of fresh French bread in vegan butter on both sides of slice.
Ladle the mushroom mixture over sautéed slice of French bread. Sprinkle with parsley and serve immediately.