Thinly sliced onions and chunky mushrooms caramelize in cultured butter before getting a dose of Marsala wine to top crisp crostini bread for an easy appetizer with a silky sweet taste.
8ouncesshiitake mushroomscleaned, stemmed and sliced
8ouncesbrown mushroomscleaned, stemmed and sliced
1 clovegarlic, pressed or minced
¼cupMarsala wine
2teaspoonsfresh thyme leaves
½ teaspoonkosher salt
¼teaspoon freshly ground black pepper
1loafbaguette
Instructions
Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the sliced onion and mushrooms and cook for 5 minutes, stirring occasionally, until the onions and mushrooms become tender and golden. Off heat, add the Marsala wine to the onions with the thyme leaves, place back on the burner and reduce the heat to a simmer. Cook for 5-7 minutes or until jammy.
While the onion mixture cooks, place the sliced bread on a foil or parchment lined baking sheet. Melt the remaining 1 tablespoon of butter in a small saucepan over medium heat or in the microwave on high for 30 seconds. Brush the bread slices with melted butter and toast in the oven until lightly browned.
To assemble, mound each of the toasts with equal amounts of the caramelized onion mushroom mixture. Sprinkle with more thyme leaves and serve.
Notes
To Make Ahead: Prepare the caramelized onion and mushroom mixture then refrigerate for up to 3-4 days. To serve, warm in a sauce pan or in the microwave before topping the toasted crostini.