October 3, 2011

Mushroom Bruschetta

Timeless Snacks & Starters

Prep time:

30 mins.

Bake time:

4 minutes

“Caramelized onions and sautéed mushrooms melt right into buttered, toasted bread slices for a fantastic appetizer.”

Ingredients

Serves 10

3 tablespoon butter, divided
2 large sweet onions, thinly sliced
1/2 teaspoon sugar
1 baguette (11–12 ounces)
1 tablespoon grated Parmesan cheese
1 tablespoon dry sherry or chicken broth
1 package (8-ounce) fresh mushrooms, thinly sliced
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon salt

Directions

1
Preheat oven to 350°F. Heat 1 tbsp. butter in a large nonstick skillet over medium heat. Add the onions and sugar. Cook, stirring occasionally, until the onions are golden and begin to caramelize, about 15 minutes.
2
Meanwhile, slice the baguette into 20 slices. Place the slices in an ungreased 15- x 10- x 1-inch baking pan. Place the remaining butter in a small microwave-safe bowl. Microwave on HIGH until melted, about 20 seconds. Brush the tops of the baguette slices with the butter. Sprinkle with the Parmesan. Bake until beginning to crisp and the edges are golden, 4–6 minutes. Set aside.
3
Add the sherry to the skillet with the caramelized onions. Cook until reduced, about 1 minute. Stir in the mushrooms, chopped thyme and salt. Cook, stirring occasionally, until the mushrooms are softened, about 5 minutes longer. Divide the mushroom mixture evenly among the baguette slices. Serve immediately.

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Grandma's Secret Tip

Add a sweet touch of onion to any recipe: Just follow Step 1 to caramelize onions, and serve the onions on top of grilled chicken breast, steak, pork loin or burgers.

Serving Suggestion

Enjoy these bruschetta before a meal of grilled chicken, fettuccine alfredo and steamed squash in a butter sauce.

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