Mushroom Bruschetta with Crispy Onion Haystack

By franny-2

A sprinkle of fresh coriander on a heap of fragrant curried onions simply looks alluring, but once you taste these morsels, you'll be hooked. This recipe stores well for a make-ahead appetizer that ensures easy party planning and scrumptious finger food. This recipe makes a generous amount of crispy onions as some always seem to disappear before making it onto the bruschetta. Try a sizable stack on a hamburger or spread over macaroni and cheese for the last few minutes of baking-superb.

Ingredients

• CRISPY ONIONS:
• 1 medium to large Spanish or sweet onion, thinly sliced, about 3 cups
• 1/2 cup all-purpose flour
• 2 tablespoon hot or medium curry powder
• 3/4 teaspoon salt
• 2 cups peanut oil
• BRUSCHETTA:
• 3 portobello mushrooms, about 1 pound or 1 (12-ounce) package button mushrooms
• 1 small carrot
• 1 tablespoon of butter
• 1/4 teaspoon of salt
• Pinch of cayenne or black pepper
• 1 1/2 teaspoons of freshly squeezed lemon juice
• 2 tablespoons of chopped fresh cilantro or parsley, plus extra for garnish
• 1 baguette
• 2 to 3 tablespoons of butter, melted

Details

Servings 18
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Using a mandoline or the slicing blade of food processor, thinly slice the onion. Spread out on a double layer of paper towels, top with another double layer of paper towels, and roll up. Squeeze gently. Mix flour with curry powder and salt in a bowl and toss onions slices in the flour mixture until lightly coated. Discard any excess flour.

Heat about an 1-inch oil in a heavy pan such as a chicken fryer or deep-set skillet over medium-high heat. When very hot and onions immediately begin to bubble when placed into the oil, use tongs to lift a medium-sized clump of onions into the hot oil and fry for 2 to 3 minutes, stirring frequently to break up any clumps that form, or until crispy and deeply golden. Remove with slotted spoon and drain on several layers of paper towels. Repeat as needed. Onions can be covered and refrigerated for 1 to 2 days or frozen airtight for up to 1 month.

Remove stems from portobellos. Then, use a spoon to scrape out and discard black gills. Cut the caps in half and thinly slice. Or, thinly slice whole button mushrooms. Use a mandoline, food processor, or grater to julienne carrot crosswise forming short pieces.

Heat butter with garlic in a large frying over medium-high heat until bubbly; add carrot, salt, and cayenne. Sauté for 3 minutes or until hot and almost cooked. Add mushrooms all at once; drizzle with lemon juice. Cook, stirring frequently, for 5 to 7 minutes or until mixture is somewhat dry. Remove from heat, stir in cilantro and allow to cool. Mixture can be covered and refrigerated refrigerated for a day or two.

Cut baguette diagonally into 18 slices about ½-inch thick. Lightly toast in a toaster oven or under broiler, then brush both sides with butter. Toasts can be made ahead, covered and left at room temperature for up to half a day or frozen airtight for a week or two.

To serve, preheat oven to 350°F.

Place toasts on ungreased baking sheet. Dividing equally, top each toast with a portion of the mushrooms mixture. If preparing ahead, toasts can wait, covered at room temperature for an hour or in the refrigerator for half a day. When ready to bake, add a large heap of onion to each toast. Bake 8 to 10 minutes or until onions begin to turn darken slightly. Scatter with additional chopped coriander and serve immediately.