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Mushroom Bruschetta topped with Crispy Onions.

Delicious Italian inspired Bruschettas topped with mushrooms and onion crisps.

Course Appetizer, Side Dish, Snacks
Cuisine Italian, Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 pieces

Ingredients

Ingredients

Crispy Onions

  • 2 Large Spanish or Sweet Onions
  • ½ cup all purpose flour
  • 2 tbsp powdered Peri Peri seasoning
  • 2 cups Peanut oil for frying

Bruschetta

  • ½ lb Portobello Mushrooms
  • ½ lb Button Mushrooms
  • 1 small carrot
  • 1 tbsp butter
  • 2 large garlic cloves minced
  • Cayenne or Black Pepper to taste
  • 1 ½ tsp freshly squeezed lemon juice
  • 2 tbsp chopped fresh coriander plus extra for garnishing
  • 1 baguette
  • 2 to 3 tbsp melted butter

Instructions

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.

Recipe Notes

- Crispy onions can be refrigerated for a day or 2 on frozen airtight container.
- Mushroom mixture can be refrigerated after cooked for a day or two.
- Toasts can be made ahead, covered and left at room temperature for up to half a day or frozen airtight.