Preheat broiler

Grind dried mushrooms to a find powder – large handful of dried mushrooms should make 1 ½ tbsp ground

Put a wide pot on the stove with medium-high heat (pot needs to be able to go under broiler)

Cut stems off fresh mushrooms, quarter the caps, rough chop stems of mushrooms except shitake (the stems aren’t edible)

Add olive oil to pot

Add cut up fresh mushrooms, dried mushroom powder, garlic, thyme, salt & pepper

Toss together so mushrooms are coated in olive oil

Place pot under broiler for about 15 minutes, stir once

Remove from oven, scrape mushroom mixture into a clean bowl to cool

When at room temperature, set ¼ mushroom mixture aside for garnish

Place remaining mushroom mixture in food processor with dairy free cream cheese, Italian parsley and lemon juice

Mix until smooth

Taste, adjust seasoning if needed

Place in a pretty bowl, drizzle with good olive oil, top with remaining mushroom mixture, serve with thin slices of toasted baguette