Creamy Parmesan Mushroom Toast
Creamy Parmesan sauce topped with balsamic sautéed mushrooms on a crispy baguette...is there a more perfect combination?! It's perfect for a fancy dinner party or served up as an appetizer at cocktail hour.
Servings: 15 servings
Equipment
- 1 skillet
- 1 Food Processor
- 1 sheet tray
Ingredients
- Baguette
- 2 cups Mixed Mushrooms I used cremini, Bella, and shiitake
- ¼ cup freshly grated Parmesan
- 3 cloves Garlic minced
- 3 tablespoon Olive Oil + ¼ cup Olive Oil
- 2 Yellow Onions diced
- ½ cup whole milk
- 1 tablespoon dried thyme
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Add the olive oil to a skillet over medium high heat.
- Saute the diced onions for 2-3 minutes until translucent.
- Add in minced garlic and saute for 1 minute untl fragrant.
- Turn off the heat and stir in milk and parmesan cheese.
- Transfer this mixture to a blender or food processor and slowly add in the ¼ cup olive oil blend until smooth. Set aside.
- In the same pan over medium high heat, add another tablespoon of olive oil.
- Add the mushrooms and cook for 2-3 minutes untl they begin to release some of the moisture.
- Stir in thyme, salt, pepper, and the balsamic vinegar.
- Continue cooking the mushrooms until they reduced by half. About 10-15 minutes.
- While those cook, slice the baguette and drizzle with olive oil.
- Broil the slices of baguette for 1-2 minutes until toasted and brown.
- Once the bread is done, spread the creamy onion puree on each slice.
- Top with the mushrooms and enjoy!