01 Nov Mushroomy, Oniony Crostini Goodness
I needed an appetizer for a party recently. I was in Whole Foods wandering around in a daze trying to figure out what I was in the mood for. That’s when I spotted the Chanterelles. Mmmmmmmm Chanterelles. I love them so much. I had to make something featuring Chanterelles. So these Crostini were born.
First, you carmelize some onions.
I just put them in olive oil and a pinch of salt and simmer them on the lowest heat for at least an hour. While the onions are carmelizing, chop up your shrooms. I used a combo of Chanterelles, Oysters and Crimini. Saute those in butter and olive oil. Add a pinch of salt and some Thyme and roasted garlic. Don’t stir them too much, let them get golden and crsipy.
While the mushrooms are sauteing, take your baguette and slice it into long diagonal slices. You want to leave plenty of room to top it with the mushrooms and onions. Also slice some Gruyere into thin slices.
Toast your baguette slices under the broiler.
Then add your carmelized onions, mushrooms and some cheese and put under the broiler for a minute. When they come out add just a pinch of salt ( I know it seems like a lot of salt but it really makes the flavor pop) and sprinkle with some greens to make them look pretty. I used micro pea shoots, cuz I live in NorCal and that’s how we roll, but parsley or anything green that you have on hand will be fine!
- Mixture of Mushrooms, whatever you like
- 1 large red onion
- Roasted Garlic
- Salt and Pepper
- Olive Oil
- Some type of greens, parsley, arugula, pea shoots, whatever
Carmelize onions in olive oil with a little salt. Slice mushrooms and saute in butter and olive oil with a little salt and add some thyme and roasted garlic.
Slice and toast baguette. top with a pinch of salt. Then onions and mushrooms and cheese. Put under the broiler for a minute. Then top with salt and scatter with greens and serve.