Bruschetta Duxelle and Carmelized Onions
I held a (sold out!) vegan dinner event at Sunset 44 restaurant. Owner and executive chef, Bob Menendez was kind enough to put up with me and our collaborated efforts produced a five-course, wine paired fabulous culinary vegan feast to the tune of 100 people. This amuse bouche was his brain child.
- 1 yellow onion, julienned
- 2 TBS olive oil, divided
- ½ tsp garlic paste
- 1 tsp shallot, minced
- 4 TBS wild mushrooms, minced
- Nutmeg, scant
- 1 tsp Italian parsley, chopped
- 2 oz white wine
In a small skillet, heat up 1TBS olive oil over medium heat. Add the onions and cook until caramelized. Add a pinch of salt/pepper and the garlic paste. Cook for another 2-3 minutes and set aside in a bowl.
In that same skillet, heat up the remaining TBS of oil, over medium heat and add the shallot, wild mushrooms, nutmeg, salt/pepper, wine and parsley. Cook down until you reach a pasty consistency.
On crostinis, scoop on a layer of the mushroom mixture, top with the caramelized onions.