Creamed-Mushroom Bruschetta With Caramelized Onions

Step 1

Heat a heavy-bottomed pan over highheat. Once the pan is hot, add vegetableoil. Once the oil shimmers, add theonions and salt. Do not stir immediately.Wait 1 minute, then begin to stirfrequently over high heat for 5 minutes,or until the onions have releasedliquid and started to become translucent.

Step 2

Turn the heat down to medium andadd Marsala. Cook, stirring often,for what will seem like an eternity, untilthe onions are fully melted and darkbrown, approximately 20 to 30 minutes.

Step 3

Heat a heavy-bottomed pan with highsides over high heat. Once the panis hot, add vegetable oil. Once the oilshimmers, add butter. When butterfoams, add mushrooms and cook, stirringoccasionally, until the mushrooms havereleased their liquid and are golden brown,approximately 15 to 20 minutes.

Step 4

Reduce heat to medium low and,using a wooden spoon, create a well inthe middle of the mushrooms. Addthyme, salt, black pepper and shallots;sweat until shallots have cookedthrough and become translucent,approximately 3 to 5 minutes.

Step 5

Return heat to high and add sherryvinegar to deglaze pan, then add creamand bring to a low boil.

Step 6

Check for seasoning. Mushrooms canbe reserved until needed, then reheatedover a medium flame. Add a splashof extra cream to loosen, if needed.

Step 7

Grill or toast bread to a light char.

Step 8

Spread 2 tablespoons caramelizedonions over each piece of toast, followedby approximately 1/4 cup of creamedmushrooms.

Step 9

Garnish with minced chives.