Grilled Mushrooms and Onions on Toast
This dish works as either a vegetarian light lunch or nifty little party appetizer. It's loaded with earthy flavor and is a snap to put together. This recipe makes 8-10 toasts.
prep time
10 minutes
cook time
20 minutes
Ingredients
8-10 slices good-quality bread, toasted (we used a whole grain)
8 ounces brown mushrooms, brushed clean, stems ends removed and quartered
1 small yellow onion, peeled and chopped
1 tablespoon olive oil
1 1/2 tablespoons butter
2 tablespoons dry sherry or vegetable stock
Salt and pepper, to taste
Freshly grated parmesan and freshly chopped parsley, for garnish
8 ounces brown mushrooms, brushed clean, stems ends removed and quartered
1 small yellow onion, peeled and chopped
1 tablespoon olive oil
1 1/2 tablespoons butter
2 tablespoons dry sherry or vegetable stock
Salt and pepper, to taste
Freshly grated parmesan and freshly chopped parsley, for garnish
Directions
Heat butter and oil in a heavy skillet to medium on the stove top. Add onions and sauté until the onions become fragrant and begin to brown on the edges, about 5 minutes. Add mushrooms and season with salt and pepper. Cook until the mushrooms begin to brown and their water begins to cook off, about 7-10 minutes. Add sherry or stock, making sure to scrape up the brown bits off the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 3 minutes. Remove form heat and let cool for a couple of minutes.
Add a scoop of the mushroom mixture to a piece of toast. Grate some cheese over the top and garnish with parsley. Serve immediately.
Add a scoop of the mushroom mixture to a piece of toast. Grate some cheese over the top and garnish with parsley. Serve immediately.
Looking for inspiration? Try these recipes:
French Onion Fondue
Haitian Beef and Pumpkin Soup (Soup Joumou)
Roasted Sweet Potato Salad with Balsamic Vinaigrette
