Crispy Herb-Roasted Maitake Crostini With Walnut Pesto Aioli | VegNews

Ingredients

• For the pesto aioli: 
• ¼ cup walnut pieces
• 2 garlic cloves, peeled
• ½ teaspoon salt
• 2 tablespoons lemon juice
• 3 tablespoons water
• 6 tablespoons olive oil
• 2 cups packed fresh basil, large stems removed
• 1 cup
• vegan mayonnaise
• For the crostini: 
• ¼ day-old baguette, cut on an angle into 14 ¼-inch-thick slices
• ¼ cup olive oil
• 1 teaspoon granulated garlic
• ¼ teaspoon salt
• For the maitakes: 
• 1 (8-ounce) container maitake mushrooms
• 3 tablespoons olive oil
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 1½ cups pesto aioli, for serving
• 10 leaves fresh basil, thinly sliced, for garnish