Instructions

1. - Using a mandoline, thinly slice onions, which will yield about 3 cups. If the onions are moist to the touch, pat dry them between two pieces of paper towel until dry. Stir flour and salt in. Toss with your hands in a large bowl until onions are completely covered with the mix.
2. - Heat about 1 inch of peanut oil in a wok over medium heat. When very hot, carefully add a clump of onions into the oil. Fry 2 to 3 minutes stirring frequently to separate the onions until crispy and golden. Use a slotted spoon to remove from pan when ready and drain on paper towel.
3. - Remove stems from Portobellos, remove black gills and finely slice both Portobello and button mushrooms. Cut carrots in Julienne fashion or grate them.
4. - In a frying pan, heat butter and garlic until bubbly. Add carrot, salt and pepper. Sauté for 3 minutes, or until lightly browned. Add mushrooms, drizzle with lemon juice, and cook for 5 to 7 turning frequently to avoid burning. Remove from heat, stir in coriander and cool.
5. - Cut baguette on the bias into approximately 18 slices of about ½ inch thick. Set on a cookie sheet and toast in toaster oven or under the broiler. When lightly toasted, brush on both sides with butter.
6. - Preheat oven to 350 F
7. - Top each toast with mushrooms and add a large portion of onions crisps to each toast. Bake 8 to 10 minutes until onions being to darken up. Garnish with chopped coriander and serve.