Mushroom and Caramelized Onion Brushetta

Ingredients:
* 1 loaf Italian bread
* 2 oz. extra virgin olive oil
* 1 clove garlic
* 2 each large onions, sliced
* 3 oz. Oyster mushrooms
* 3 oz. Shiitake mushrooms
* 3 oz. Crimini mushrooms
* 3 oz. Royal Trumpet mushrooms
* 2 oz. roasted red peppers
* 2 oz. red wine
* 1 oz. marinara sauce
* As needed:
* Fresh herbs mixture (i.e. basil, oregano)
* Extra virgin olive oil
* Salt and pepper to taste
* Reggiano parmesan, grated

Preparing the Brushetta croutons:
Preheat oven to 350°F. Slice Italian bread on bias into 1" slices. Paint the bread with olive oil using a pastry brush. Sprinkle with fresh herbs, season with salt and pepper. Bake in oven for about 8 min. until crisp and golden brown. Can be prepared 24 hrs. in advance and warmed for service.

Preparing the Mushroom Mixture:
In large sauté pan, sauté onions in extra virgin olive oil until caramelized, stir often (about 20 min.)
Add garlic and sauté until translucent.
Add mushrooms and cook for 3-5 min. longer.
Finish with roasted peppers, red wine and tomato sauce, salt and pepper to taste.
Can be prepared 24 hrs. in advance and warmed for service.
Spoon warm mushroom mixture onto the baked croutons. Garnish with parmesan cheese.

Recipe from the 2002 Kennett Square Mushroom Festival Cooking Demonstration
Chef Sean Scully and Chef Gregory Daylor
The Mushroom Demons of Washington, DC
Catering by Windows, Washington, DC|
703-754-9277