I used a mix of cremini and trumpet mushrooms for the vegan mushroom pate. Use your favorite fresh or dried variety for these mushroom bruschetta.
Make the mushroom pate ahead of time for an even easier recipe. It will store up to 1 week in an airtight container.
The mushroom pate is a vegan recipe. Omit the parmesan cheese for a vegan appetizer.
Thyme makes a good substitute for oregano in this mushroom bruschetta. Have a different hard cheese? Grana padano, manchego, or romano are also excellent choices for these mushroom bruschetta appetizers. Swap the yukon potatoes for roasted red potatoes or fingerling potatoes. You can also serve this mushroom pate on crackers, bread, or crostini.