Mashroom and Herb Crostini
Source/Author: Anna
Makes around 22 - 24 crostini
Ingredients:
| • salt | to taste |
| • extra virgin olive oil | 8 tbsp |
| • green onion | to taste |
| • freshly ground black pepper | to taste |
| • yellow onions | 2 |
| • baguette | 1 |
| • garlic cloves | 2 |
| • fresh mushrooms | 1 lb |
| • goat cheese | 12.5 oz |
| • lemon | 1 |
| • thyme | 1 tbsp |
1. Peel and thinly slice the onions.
2. Peel and finely mince the garlic cloves.
3. Cut the the baguette on the diagonal, into 20-24 pieces.
4. Slice the green onion.
5. Cut mushrooms into thick slices.
6. Add olive oil to a heated pan. Add sliced onion and caramelize them over medium heat until they are golden brown - about 25-35 minutes. Remove them from the heat and set aside.
7. Brush baguette slices with olive oil. Place them on baking sheets and broil until they are lightly toasted. Turn and repeat. Set them aside to cool.
8. Heat olive in a saute pan. Saute the garlic and green onion over medium heat about 1 min.
9. Add the mushrooms to the garlic and shallot mixture. Saute for 1 to 2 minutes over medium heat until they are wilted. Add thyme and season with salt and pepper to taste. Continue to cook the mushrooms until they are golden brown. Remove them from the pan and set aside.
10. Place the goat cheese in a bowl and stir it until creamy. Add the lemon zest and juice of 1/2 lemon.
11. Spread goat cheese mixture on the baguette toasts. Carefully pile on the sauteed mushrooms. Top them with caramelized onions.
