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Ingredients
  • 1 pound (454 g) of cremini mushrooms
  • 1 garlic clove, pressed
  • 1 medium to large onion, diced
  • 1 whole grain baguette, sliced into 18 or more slices
  • ¼ to ½ tsp black pepper (the more the hotter/spicier it will be)
  • ½ tsp red pepper flakes (add more if you like it really hot)
  • Optional salt to taste on each baguette slice (or use a little veggie stock powder when cooking onions)
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