Caramelized Onion and Mushroom Crostini
User Reviews
4.6
Caramelized Onion and Mushroom Crostini
Description
This recipe starts by sautéing sliced yellow onions and shiitake and brown mushrooms in butter over medium heat until tender and golden, developing caramelized sugars that bring out sweetness and depth. Marsala wine and fresh thyme are added and simmered further to reduce and concentrate flavors, resulting in a jam-like consistency with savory mushroom umami and subtle wine acidity.
Slices of baguette are brushed with melted butter and toasted until lightly browned, providing a crisp, buttery base for the topping. The caramelized onion and mushroom mixture is then mounded over the crostini and garnished with additional thyme leaves for freshness. The dish combines crunchy bread with soft, richly flavored topping for an appealing texture and taste contrast.
This crostini is ideal as an appetizer or snack. The recipe notes it can be made ahead, storing the onion and mushroom mixture refrigerated for 3-4 days and reheated gently before assembling to maintain flavor and texture.
Ingredients
- 5 tablespoons unsalted butter divided, Vermont Creamery cultured
- 1 medium yellow onion , thinly sliced
- 8 ounces shiitake mushrooms cleaned, stemmed and sliced
- 8 ounces brown mushrooms cleaned, stemmed and sliced
- 1 clove garlic , pressed or minced
- ¼ cup marsala wine
- 2 teaspoons thyme fresh leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 loaf baguette
Instructions
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the sliced onion and mushrooms and cook for 5 minutes, stirring occasionally, until the onions and mushrooms become tender and golden. Off heat, add the Marsala wine to the onions with the thyme leaves, place back on the burner and reduce the heat to a simmer. Cook for 5-7 minutes or until jammy.
- While the onion mixture cooks, place the sliced bread on a foil or parchment lined baking sheet. Melt the remaining 1 tablespoon of butter in a small saucepan over medium heat or in the microwave on high for 30 seconds. Brush the bread slices with melted butter and toast in the oven until lightly browned.
- To assemble, mound each of the toasts with equal amounts of the caramelized onion mushroom mixture. Sprinkle with more thyme leaves and serve.
Notes
- The caramelized onion and mushroom mixture can be prepared up to 3-4 days in advance and refrigerated.
- Reheat the mixture gently in a saucepan or microwave before topping the toasted baguette slices.
- Brush bread slices with melted butter before toasting to achieve a crisp and flavorful base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 172mg | 7% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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