Chanterelle and caramelised onion bruschetta

Chanterelle and caramelised onion bruschetta


3 people made this

About this recipe: Six ingredients create a perfect appetizer...or dinner. I love mushrooms on toast during the mushroom season. It takes time to caramelise the onions, but it is well worth it.


Serves: 8 

  • 1kg onions, halved and sliced very thinly
  • 500g chanterelle mushrooms, sliced
  • 4 tablespoons olive oil
  • 1 teaspoon caster sugar
  • salt, to taste
  • 1 baguette

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat the oven to 180 C / Gas 4.
  2. In a frying pan over a medium heat warm 2 tablespoons of the oil then add the onion and cook and stir until soft and beginning to turn golden, about 25 minutes. Add sugar, and continue cooking, stirring as necessary, until soft and dark brown. Should not be at all crispy. Lower the heat if the onions are crisping.
  3. In another pan, cook chanterelles in the remaining olive oil over medium heat until they are soft and golden, about 15 to 20 minutes.
  4. Slice the baguette into 2cm slices, and arrange in a single layer on a baking tray.
  5. Bake in the preheated oven until just toasted. Remove from the oven and arrange a small amount of onions on top of the toast, and then a few mushrooms slices on top of the onions. Serve warm.

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