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
  • Salt/pepper
  • 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.

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