I LOVE mushrooms! They’re so versatile and yummy. Whether you want a side dish, a garnish for a main course (like steak), an appetizer (like this scrumptious brandied onion and mushroom crostini), or a meat substitute, mushrooms are a great choice. And best of all, they pair wonderfully with my favorite with my favorite red wines.
I particularly love this appetizer not only because it’s delicious and can be made and served at any family meal… But it’s also a wonderful option for parties… because the caramelized onion and mushroom mixture can be made up to 4 days ahead of time, so you just have to throw it all together at party time.
Ingredients
- 1 medium onion, halved and thinly sliced
- 16 oz mushrooms (Baby Bellas work great, as do shitakes, or use 8 oz of each), cut into thick chunks
- 2 cloves garlic, minced
- 6 Tablespoons butter, divided (oil is often a good substitute for butter, but NOT with this recipe. Butter is essential for the creamy texture.)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup brandy
- 2 teaspoons thyme, plus more for garnish, if desired
- 1/4 cup creme fraiche (or sour cream, if that’s what you have on hand)
- 1 sourdough or french baguette, sliced 1/4 to 1/2 inch thick (pre-sliced is fine)
Tools You’ll Need to Make This Amazing Brandied Onion and Mushroom Crostini
- Large cookie tin or bar pan for the bread
- Basting Brush
- Heavy pan/skillet (cast iron, if you have one)
- 1 oven, preheated to 350 degrees
Caramelizing the Brandied Onion and Mushroom Crostini Mixture
Melt 4 Tablespoons butter in a heavy pan (cast iron, if you have it) over medium heat. Add thinly sliced onions, garlic, mushroom chunks, salt, and pepper. Cook about 5-10 minutes, stirring occasionally, until onions and mushrooms are tender. (While the caramelizing is happening, you can start preparing the Crostini below)
Make the Crostini
While the onions and mushrooms are caramelizing, melt 2 Tablespoons butter in the microwave (about 15 – 20 seconds in a microwave-safe bowl). Brush the butter onto the tops and bottoms of the bread slices. Then place bread onto the baking dish and place on middle oven rack. If using multiple baking dishes, place on top and middle racks. Bake until golden (10-15 minutes).
Finish the Onion and Mushroom Mixture
Once the onions and mushrooms are tender, lower the heat to simmer and add the brandy and thyme. Be sure to scrape all the caramelized yumminess from the bottom of the pan and stir into the mixture. Cook another 4 – 6 minutes, until mixture begins to thicken just a bit. Then, remove from heat and stir in the creme fraiche (or sour cream).
Top the Crostini
Once the toasting process is complete. Top each slice with the brandied onion and mushroom mixture and serve.
Wine Pairing for This Brandied Onion and Mushroom Crostini
Being meatier than many vegetables, mushrooms pair amazingly well with red wines, especially Pinot Noir. However, I discovered that our very own Deanna Young Malbec actually takes on a creamy taste to perfectly compliment the creaminess of the mushroom mixture. Regardless which you choose, you can’t go wrong with the high-quality boutique wines that come from our Wine of the Month club. And if you need a reason to try the Malbec, here’s a great one: Malbec is made from a thick-skinned grape, making it 2 to 4 times higher in antioxidents than many of the more popular red wines, like Cabernet Sauvignon, Pinot Noir, and Merlot. So, if you haven’t tried a Malbec yet, give it a shot!
Make Ahead
You can make the brandied onion and mushroom mixture up to 4 days ahead of time and store in the fridge in an airtight container or zippered plastic bag. Then, just heat it up in a pan or pot and top the toast.
You can even make the toast up to 4 hours ahead of time and store it at room temperature until ready to top it with the hot brandied onion and mushroom mixture.
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