Ingredients

• 1/4 Olive Oil
• 3 Shallots, minced
• 2 Lbs. Mushrooms, trimmed and wiped clean
• 2 Teaspoons Minced Thyme
• 1/2 Teaspoon Salt
• Pinch of Pepper
• 1/4 Cup Cream Cheese
• 3 Tablespoons Dry White Wine
• 1 Loaf French Bread, cut into circles and toast

Instructions

1. Turn a slow cooker on to high and add the shallots and oil.
2. In a food processor add the mushrooms and pulse until they are coarsely chopped, then add the to the slow cooker and reduce the heat to low. Cover and cook for 6-8 hours; the mushrooms should be very, very soft.
3. Strain the mushrooms after cooking and add to a food processor with the thyme, salt and pepper. Pulse until combined, then add the cream cheese and wine and blend until completely combined; adjust salt and pepper to taste.
4. Pour into a bowl and serve with toasted bread rounds.

http://vegonline.org/vegetarian-recipes/thyme-duxelles-crostini-recipe/