Creamed-Mushroom Bruschetta With Caramelized Onions
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Start by making the caramelized onions. These take a great deal of time. The onions here, barely slicked with neutral oil, surrounded by sweet wine, can take up to 30 minutes to achieve the excellence you are looking for. You stir and stir and stir.
02Turn the heat down to medium and
add Marsala. Cook, stirring often,
for what will seem like an eternity, until
the onions are fully melted and dark
brown, approximately 20 to 30 minutes.
03For the creamed mushrooms: Heat a heavy-bottomed pan with high
sides over high heat. Once the pan
is hot, add vegetable oil. Once the oil
shimmers, add butter. When butter
foams, add mushrooms and cook, stirring
occasionally, until the mushrooms have
released their liquid and are golden brown,
approximately 15 to 20 minutes.
04Reduce heat to medium low and,
using a wooden spoon, create a well in
the middle of the mushrooms. Add
thyme, salt, black pepper and shallots;
sweat until shallots have cooked
through and become translucent,
approximately 3 to 5 minutes.
05Return heat to high and add sherry
vinegar to deglaze pan, then add cream
and bring to a low boil.
06Check for seasoning. Mushrooms can
be reserved until needed, then reheated
over a medium flame. Add a splash
of extra cream to loosen, if needed.
07For the bruschetta: Grill or toast bread to a light char.
08Spread 2 tablespoons caramelized
onions over each piece of toast, followed
by approximately 1/4 cup of creamed
mushrooms.