‘Tis the season for parties and celebration so I made a caramelized onion crostini with mushrooms because you can never have too many appetizer recipes.
Lately, I’ve been making caramelized onions a lot, simply because they are easy and secondly, they add so much flavor. They are perfect with meats, and great when mixed in with vegetables or mashed potatoes.
When I make them, I always make a big batch because they keep in the refrigerator for 5 or 6 days and are super easy to reheat.
This appetizer is similar to the Smoked Salmon with Dill and Capers app I did a couple of years ago. A baguette is sliced thin then very lightly oiled, then toasted on the stovetop in a hot, dry skillet.
I find that the skillet method is the fastest way to get a nice toast on bread. You could also place the bread on a baking sheet and toast it under the broiler in your oven, keeping a very close eye on it so the bread does not burn.
I used my carbon steel skillet to caramelize the onions, brown the mushrooms and toast the bread. I just gave it a paper towel wipe in between each step.
I caramelized the onions on very low heat and cooked them for 45 minutes. I’d give them a stir every 5 or 10 minutes and didn’t babysit them. I was able to do other things while they slowly cooked. If the onions start to brown, turn the heat down. You want them to turn opaque and slowly take on color at the end.
Mushrooms are a different story. They contain lots of water so you need to brown them on medium high heat. The high heat will make them release their water faster and browning will start after that. I let the skillet cool some before throwing in minced garlic and parsley.
New Year’s Eve, college bowl games, NFL playoffs and the Super Bowl are all good reasons to have a few appetizer ideas. This caramelized onion crostini is a good one.
Caramelized Onion Crostini with Mushrooms
- 3 medium yellow onions thinly sliced
- 2 tbsp vegetable oil divided
- 1/2 tsp salt
- 10 slices thin sliced baguette toasted
- 1 tsp olive oil
- 2 oz. softened cream cheese
- 2 oz. button or baby bella mushroons cleaned and 1/4 inch sliced
- 1 large garlic clove minced
- 2 tbsp chopped parsley
- Add 1 tbsp veg. oil to a heavy skillet on simmer or very low heat, add onions and stir to lightly coat with oil. Sprinkle lightly with salt, 1/4 tsp. Cook stirring every 5 minutes until opaque and lightly browned, 30 to 45 minutes. Remove the onions and keep warm.
- Wipe the skillet clean then add 1 tbsp veg. oil heat on med. high to high heat, add the sliced mushrooms, and 1/4 tsp. salt. Cook, turning occasionally until browned, 6 to 8 mins. Remove from the heat and allow to cool slightly, then add garlic and 1 tbsp chopped parsley, stir in, 1 minute. Remove mushrooms, chop into small pieces, and keep warm.
- Wipe out the skillet again and put on stove on medium heat. Very lightly brush olive oil on both sides of the bread and place in the skillet, (2 batches). Toast the first side, about 2 minutes, turn to toast the second side.
- Spread the crostinis with cream cheese. Use your fingers or a fork to add caramelized onion, then add mushroom pieces. Sprinkle with the remaining parsley. Serve warm.