In a pan, heat the VIOBLOCK and add the mushrooms, sautéing until soft and golden for about 4-6 minutes. Add the garlic and stir until fragrant. Add the thyme leaves, season well and pour in vegan cream. Simmer for 2-3 minutes until the consistency is creamy. Remove from heat.
Spread a generous amount of VIOBLOCK on the bread slices and place in a griddle pan until nice and golden on both sides.
Add the creamy mushroom mixture on the toasted bread, garnish with some spring onions and serve warm.