Monday, January 11, 2010

Mushroom and Onion Crostini with Gruyere Cheese

This year, my husband and I spent New Year's Eve with my sister and her family.  Rather than preparing a full meal, we met later in the evening and had finger foods.  I created these crostini for the evening.  They are simply made, but elegant enough for a cocktail party.

Mushroom and Onion Crostinin:
1 1/2 Tbsp. butter, 1 Tbsp. olive oil
1 lb. (16 oz.) mushrooms, cleaned and sliced
1 medium-large onion, half chopped, half sliced into thin strips
2-3 cloves garlic, minced
Freshly ground black pepper
2 oz. gruyere cheese, shredded
1/2 baguette, sliced (slight bias)

First I heated the butter and olive oil in a skillet over medium heat.  I added the onions and a generous pinch of salt.  After the onions had softened for several minutes, I added in the garlic and mushrooms.  I added another pinch of salt with the mushrooms.  This will cause them to put off quite a bit of water.  I allowed the mixture to cook, uncovered, until the moisture had evaporated and the mushrooms and onions began to caramelize.  While the mushrooms were cooking, I placed the baguette slices on a baking sheet and toasted them at 400 degrees for about 5 minutes, flipping them halfway through.  I placed a generous spoonfull of the mushroom mixture on each toasted bread slice, then topped it with the shredded gruyere.  I placed the slices under the broiler until the cheese was melted and beginning to brown.

These crostini would be great with a layer of goat cheese beneath the mushrooms.  I was also thinking that the mushroom/onion mixture would be a great filling for paninis (maybe with mozzarella and sliced grilled chicken).  Fresh herbs, such as thyme or tarragon, could be added to the topping as it cooks down.  Be creative and enjoy!

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