Name: Thanksgiving Snack Board
Ingredients: 1 batch of Rosemary Mashed Potatoes (recipe below); 1 batch of Sautéed Mushrooms (recipe below); 1 demi ciabatta baguette, sliced; 1 ounce vegan butter; 1½ cups mixed olives; 1 cup dried cranberries; 1 cup candied pecans; 1 batch of Pumpkin Spiced Pumpkin Seeds (recipe below); 1 ounce maple syrup; 1 head of garlic, roasted; 2 pears, sliced in half lengthwise; Juice of 1/2 lemon; 1 cup dried apricots; 1 pound of seedless red grapes, cut into small clusters; 1 5-ounce box of pita crackers

Ingredients

Scale

1 teaspoon olive oil
8 ounces baby Bella mushrooms, halved
1/4 teaspoon salt
Several twists of black pepper
1/2 teaspoon dried thyme

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Instructions

Warm the olive oil in a non-stick skillet over medium heat. When the oil is hot, add the mushrooms and season with salt, black pepper, and thyme.
Sauté the mushrooms until golden and tender, about 4 minutes.
Scoop the sautéed mushrooms into a bowl and serve.