CREAMED MUSHROOM BRUSCHETTA WITH CARAMELIZED ONIONS

I've just made this (today, Friday May 3) and it is SOOO good I just had to post it right away. It takes a little time but can be made ahead and reheated when you're ready to serve. The onions need a long time to caramelize - 20 minutes or more - so be careful you don't burn them in the process; better to have them not all caramelized than to have half of them burned. I toasted the bread in my toaster but it would probably be better toasted on a rack in the oven; it would toast more evenly. This is a hefty treat; you might want to cut the toasted rye into quarters and offer these smaller pieces to your guests. These really need a martini to make them complete! Don't be alarmed about the quantities of onions or mushrooms. Both cook down dramatically in this process.

CREAMED MUSHROOM BRUSCHETTA WITH CARAMELIZED ONIONS

serves 4 (or more if cut into quarters)

 For the onions

2 T vegetable oil

4 small yellow onions, peeled and thinly sliced

2 t kosher salt, or to taste

1/2 C sweet Marsala wine (essential!)

1. Heat a heavy bottomed pan over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add the onions and salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes, or until the onions have released liquid and started to become translucent.

2 Turn the heat down to medium and add Marsala. Cook, stirring often, for what will seem like an eternityh, until the onions are fully melted and dark brown, approximately 20 to 30 minutes. Be careful not to let them burn.

For the mushrooms

3 T vegetable oil

3 T unsalted butter, cubed

1 1/2 lb best quallity common mushrooms, cleaned, stems discarded and mushrooms slliced

1 t fresh thyme leaves

kosher salt and freshly ground black pepper, to taste

2 small shallots, peeled and minced

3 T sherry vinegar

1/2 C heavy cream

1. Heat a heavy bottomed pan with high sides over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add the butter. When butter foams, add mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown, approximately 15 to 20 minutes.

2. Reduce heat to medium low and using a wooden spoon, create a well in the middle of the mushrooms. Add thyme, salt, black pepper and shallots; sweat until shallots have cooked through and become translucent, approximately 3 to 5 minutes.

3. Return to high heat and add sherry vinegar to deglaze pan, then add cream and bring to a low boil.

4. Check for seasoning. Mushrooms can be reserved until needed, then reheated over rmedium flame. Add a splash of extra cream to loosen, if needed.

For the bruschetta

4 pieces rye bread, sliced thick

caramelized onions

creamed mushroms

2 T minced chives

1. Grill or toast bread to a light char.

2.  Spread 2 tablespoons caramelized onions over each piece of toast, followed by approximately 1/4 cup mushrooms. Garnish with chives. Serve warm.