Mushroom Baguette Appetizer

mushroom baguette appetizer

I never liked mushrooms but these are amazing!

-1 pound (454 g) of cremini mushrooms
-1 garlic clove, pressed
-1 medium to large onion, diced
-1 whole grain baguette, sliced into 18 or more slices
-1/4-1/2 tsp black pepper (the more the hotter/spicier it will be)
-1/2 tsp red pepper flakes (add more if you like it really hot)
-Optional salt to taste on each baguette slice (or use a little veggie stock powder when cooking onions)

Preheat oven to 350-400F. Slice up baguette into 18 or more slices. Put on non-stick Silpat sheet (or parchment paper). Bake slices for 10-20 minutes until crispy (keep an eye on) but not burned or too brown (depending on how you like it).

Dry fry onions in a non-stick pan on high heat, until starting to brown then add a little water to bring out the sugars (caramelize). Repeat this process as the water burns off. As the onions brown then add the pressed garlic clove and chopped mushrooms. The mushrooms will release some liquid so cook until the liquid is basically burned off (I don’t like it too dry). Add the black pepper and pepper flakes as the liquid is being cooked off.

Put the mushrooms on the slices and eat! See video recipe below for more details.

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