Mushroom Bruschetta with Crispy Onions

Have I mentioned that I love appetizers?  And mushrooms?  Basically this is like the perfect appetizer for me.  Except for maybe the fact that it’s not covered in some sort of cheese.  I do love my cheese.

One of the first wine and cheese parties that I had after I was married I went all out.  I cooked for two days, had over ten appetizers on the menu, half of them new and half of them old.  That’s still my rule for company.  Can you figure out why?

It’s because I get bored making the same thing over and over so I like to try new things.  But, if all my new things fail then I have my old trusty favorites that will pull through.  And trust me, I have thrown entire appetizers straight in the garbage or stuffed in a container before anybody even knew.

This is now one of my trusty old favorites.  And truthfully, I hope that there are mushroom haters in the crowd so that there’s more for me.  I’ve saved the leftovers and put it on chicken, in sandwiches, and of course, on more toasted bread.

This is a great appetizer that, as I always like, can be prepared ahead of time and re-heated and assembled before serving.  I personally don’t like it cold, I like the mushrooms warm and the onions too.  If you can save the onion frying until the end, that’s great, but it’s not necessary.  I made these last week for a girls evening and brought everything separately to the venue and warmed up and assembled there.  The soft mushrooms on top of that toasted, crunchy baguette makes a perfect combination.

Try it at your next party!

 

INGREDIENTS:

ONIONS:

  • 1 Spanish onion
  • 1/2  (and more if necessary) cup flour
  • 2 heaping TAB curry powder
  • 1/4 teaspoon salt
  • Peanut or Vegetable oil

BRUSCHETTA:

  • 1 lb Portobello or white mushrooms
  • 1 carrot
  • 1 TAB butter
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons lemon juice
  • 2 TAB parsley or cilantro, chopped
  • 1 baguette
  • 3 TAB butter, melted

DIRECTIONS:

Thinly slice onion.  Spread on paper towel and dry.  Stir flour with curry powder and salt.  Toss onions in flour mixture and mix well.

Heat oil in a medium pot over medium high heat.  When oil is very hot, carefully lower a few onion pieces into the oil.  Fry for 2 to 3 minutes, stirring to make sure they don’t clump, and until deeply golden.  Remove with slotted spoon, drain on paper towels, and repeat until all onions are done.  (Can be prepared a day ahead, keep covered and refrigerated).

Clean mushrooms, remove stems.  Slice thinly.  Peel and coarsely grate or julienne carrot.  Heat butter with garlic in a large frying pan over medium-high heat.  Add  mushrooms, carrot, cayenne and lemon juice.  Cook, stirring frequently about 6-8 minutes or until mushrooms are cooked down.  Remove from heat, stir in cilantro or parsley and cool.  (Mixture can be covered and refrigerated a day before).

Cut baguette diagonally.  Lightly toast in a toaster over or under a broiler, then brush both sides with butter.

Head over to 350°.  Put toasts on a rimmed baking sheet. Evenly divide mushrooms and onions on top of baguette slices.  Bake 8-10 minutes or until onions get a little darker.  Remove from oven, sprinkle with more cilantro and serve immediately.

Makes about 20 pieces.

Adapted from:  Food & Drink

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