Caramelized Onion And Mushroom Bruschetta Recipes

CARAMELIZED ONION AND MUSHROOM BRUSCHETTA

Steps:

• Add Mushroom slices to a pan. Cook on medium-high heat till all the water released by the mushrooms are dried and mushrooms are caramelized on both the sides. Remove from pan and keep aside.
• Add oil and butter to the same pan. Once hot add thinly sliced onion. Sprinkle little salt over the onion.
• Fry onions on medium-high heat till they are soften and looks transparent. Then reduce heat and cook till onions are light brown in color and nicely caramelized.
• Add thinly sliced peppers, caramelized mushroom to the pan. Add chopped green chili(if using) , thyme, chopped coriander leaves, salt and pepper. Mix everything well and cook further for 4-5 minutes on low heat.
• Spread butter on both the sides of bread slice.
• If using oven to toast - Preheat oven in Broil/grill mode at 200 degree Celsius. Once pre heated toast bread slices turning in between, till golden brown in color. Then top each slice with onion mushroom topping. Sprinkle shredded cheese on top and grill/broil for another 1 minutes / until the cheese melts.
• If using a pan : Heat the pan (preferably cast iron pan). Toast the bread on both sides till its light brown in color and crisp on the edges. Reduce heat. Top each slice with the stuffing and sprinkle cheese on top. Close the pan using a lid and let it cook on low heat until the cheese melts.

BRUSCHETTA WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Pre-heat the oven broiler.
• Place the slices of bread on a baking sheet and brush them with about 3 tablespoons of olive oil. Place them under the broiler for 2 minutes on each side or until they are golden. Set aside.
• Heat the remaining olive oil in a large pan over medium heat. Add the onion slices and cook until they are soft and have a deep brown, about 25 to 30 minutes, if the onions dry out and stick to the pan, add water as needed, usually a couple of tablespoons will do but keep adding more if the onions stick. Add the mushroom slices. Cook for an additional 8-10 minutes until the mushrooms are tender. Add the garlic, fresh thyme and salt.
• Divide the onion mixture over each of the slices of bread, sprinkle with Parmesan shavings and chopped parsley. If desired, drizzle with olive oil before serving. Serve warm or at room temperature

CREAMED-MUSHROOM BRUSCHETTA WITH CARAMELIZED ONIONS

Steps:

• Heat a heavy-bottomed pan over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add the onions and salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes, or until the onions have released liquid and started to become translucent.
• Turn 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.
• 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.
• Reduce 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.
• Return heat to high and add sherry vinegar to deglaze pan, then add cream and bring to a low boil.
• Check for seasoning. Mushrooms can be reserved until needed, then reheated over a medium flame. Add a splash of extra cream to loosen, if needed.
• Grill or toast bread to a light char.
• Spread 2 tablespoons caramelized onions over each piece of toast, followed by approximately 1/4 cup of creamed mushrooms.
• Garnish with minced chives.

CREAMY MUSHROOM BRUSCHETTA

Steps:

• In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.

PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
• Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.

PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI

Steps:

• Preheat oven to 375°F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15x10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and sauté until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 375°F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.

CARAMELIZED-ONION BRUSCHETTA

Steps:

• In 12-inch heavy skillet, melt butter over medium-high heat until sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently, until onions are softened. Stir in sugar and vinegar. Cook 9 to 10 minutes, stirring frequently, until onions are very soft and light golden brown. Cool onion mixture slightly, about 10 minutes.
• Set oven control to broil. Place bread slices on cookie sheet. Broil with tops 4 inches from heat 1 to 2 minutes or until lightly browned. Turn bread; broil 1 to 2 minutes longer or until lightly browned.
• Spread about 2 teaspoons cream cheese on each bread slice. Top each with 1 tablespoon onion mixture; sprinkle with small amount parsley.