Mushroom Crostini

Mushroom Crostini

This recipe is pretty simple on the surface. Bread, mushrooms, onions, parsley  and cheese. It really is a special dish, though. The onions are marinated overnight in a mixture of parsley, oil and soy sauce. They end up tender and full of flavor. The bread is also brushed with the same oil and soy sauce mixture, before being toasted. Then the bread is topped with the onion mixture, sauteed mushrooms and Swiss cheese. When I make these for friends, they always disappear quickly.

Mushroom Crostini

1/3 cup olive oil

3 tablespoons soy sauce

3/4 cup thinly sliced sweet onion

1/2 cup fresh parsley leaves, packed

1 ½-2 lbs. sliced mushrooms

1 T. oil

Salt and pepper to taste

1 loaf Italian or French bread

Sliced Swiss cheese

Thoroughly blend oil and soy sauce; remove and reserve 1/4 cup. Pour remaining mixture over onion and parsley in small bowl; stir well and set aside.

Meanwhile, Sauté mushrooms on oil until tender seasoning to taste. Cut bread into slices, each 1/2 inch thick. Lightly brush one side of bread with reserved soy sauce mixture; place on large baking sheet. Broil 1 to 2 minutes, or until golden. Drain onion mixture; set aside. Cover each bread slice with mushrooms and then onion mixture. Place cheese  over onion mixture; return to oven to melt cheese, about 1 minute. Serves 6-12 .

Note: While it takes a little longer, you can also use the oven- at 400 degrees- rather than the broiler. Toast bread for about 7-10 minutes. Add the toppings, return to oven and bake about 1-12 minutes more- or until cheese in melted and bubbly.