Caramelized Onions & Mushrooms On Toast
Make Mushroom on Toast with caramelized onions, creamy mushrooms, melted Gruyère cheese and crispy sourdough. Perfect for brunch or lunch!
Servings: 6
Calories: 388kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Non-stick skillet
- Wooden spoon or spatula
- cheese grater
- Toaster
Ingredients
- 2 tbsp Unsalted Butter
- 4 Garlic Cloves minced
- 2 Medium Spanish Onions thinly sliced
- 1 tbsp Honey
- 2 oz Dry Sherry or Sweet Vermouth
- Salt & Pepper
- 400 g Button Mushrooms sliced
- 2 tsp Worcestershire Sauce
- 1 cup Table Cream
- 1 tsp Dijon Mustard
- 1 sprigs Fresh Thyme
- 1 cup Gruyere or Old Cheddar Cheese shredded
- 6 Sourdough Bread Slices
Instructions
- In a large nonstick skillet over medium heat at butter. Once bubbling add garlic and stir, cooking until browned approximately 2 minutes.
- Add sliced onions, honey and sherry. Add salt and pepper to taste. Stir then let sit for 5-10 minutes on medium-low heat to brown and caramelize. Stir the onions every few minutes for another 10 minutes to produce nicely browned and softened onions.
- Add sliced mushrooms, stir and then cover with a lid for 5-7 minutes to help the mushrooms soften. Remove the lid and stir mushroom and onion mixture until nicely browned, another 8-10 minutes.
- Add Worcestershire Sauce, cream, mustard, and thyme. Stir together and let reduce for 10-15 minutes on low heat.
- Meanwhile, toast sourdough bread slices in a toaster or oven.
- Moments before you're ready to serve, add the grated cheese to the mushroom cream mixture and stir until combined, 2 minutes.
- Scoop mushroom cream over sourdough bread slices and serve immediately.
Nutrition
Calories: 388kcal | Carbohydrates: 44.3g | Protein: 16.3g | Fat: 14.5g | Saturated Fat: 8.3g | Cholesterol: 43mg | Sodium: 536mg | Potassium: 369mg | Fiber: 2.3g | Sugar: 6.3g | Calcium: 257mg | Iron: 4mg
