Caramelized Onion Mushroom Crostini
The combination of sweet onions with meaty mushrooms make an amazing topping for this grilled bruschetta. Use a quality balsamic vinegar if you can -- it really makes a difference. This recipe makes 20 crostini.
PREP TIME
10 minutes
COOK TIME
40 minutes
Ingredients
1 tablespoon olive oil
1 8-ounce package mushrooms of your choice, sliced (we used chantrelles)
1 tablespoon unsalted butter
2 large sweet onions, sliced
1 tablespoon balsamic vinegar
1/2 teaspoon honey
1 good quality crusty baguette
1/2 cup parmesan
Fresh chopped parsley, for garnish
Salt and pepper, to taste
1 8-ounce package mushrooms of your choice, sliced (we used chantrelles)
1 tablespoon unsalted butter
2 large sweet onions, sliced
1 tablespoon balsamic vinegar
1/2 teaspoon honey
1 good quality crusty baguette
1/2 cup parmesan
Fresh chopped parsley, for garnish
Salt and pepper, to taste
Directions
Heat olive oil in a large sauté pan over medium-high heat. Add the mushrooms and stir to coat with the olive oil. Cook the mushrooms until they become brown on the outside and tender, stirring occasionally, about 5 minutes. Season with salt. Remove from heat and set aside.
Turn the heat down to low and butter to the same pan. Add the sliced onions and toss to coat in the butter. Cook, stirring often, until the onions turn a nice, caramel-colored brown, about 30 minutes. Season with salt and pepper to taste.
While the onions caramelize, slice the baguette into 1/2-inch thick rounds. Preheat an outdoor grill or indoor grill pan. Grill the bread on each side for 30 seconds to 1 minute, or until golden brown on each side.
Add the mushrooms to the pan with the caramelized onions; toss to combine. Stir in the balsamic vinegar and honey. Continue to cook for 3 minutes. Season the mixture with salt and pepper to taste.
Top each piece of toasted bread with a small mound of the onion mixture. Top with a shaving of cheese crumbles and some fresh parsley. Serve immediately.
Turn the heat down to low and butter to the same pan. Add the sliced onions and toss to coat in the butter. Cook, stirring often, until the onions turn a nice, caramel-colored brown, about 30 minutes. Season with salt and pepper to taste.
While the onions caramelize, slice the baguette into 1/2-inch thick rounds. Preheat an outdoor grill or indoor grill pan. Grill the bread on each side for 30 seconds to 1 minute, or until golden brown on each side.
Add the mushrooms to the pan with the caramelized onions; toss to combine. Stir in the balsamic vinegar and honey. Continue to cook for 3 minutes. Season the mixture with salt and pepper to taste.
Top each piece of toasted bread with a small mound of the onion mixture. Top with a shaving of cheese crumbles and some fresh parsley. Serve immediately.
Looking for inspiration? Try these recipes:
Shrimp and Rice Noodle Stir-fry
Sweet and Spicy Dried Fruit Chutney
Easier Slow Cooker Chile Colorado
