by loubaby
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my 19 recipes »
loubaby's Notes:
Expand1 1/2 cup balsamic vinegar (cheap kind) Ask a question about this ingredient
1/4 cup honey Ask a question about this ingredient
1/4 cup brown sugar Ask a question about this ingredient
1 1/2 tablespoon chopped fresh rosemary Ask a question about this ingredient
16-18 ounces pkg Portobello Mushrooms Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
4 cups sliced red onions (2 large) Ask a question about this ingredient
2 large red bell peppers Ask a question about this ingredient
2 tablespoons chopped shallots Ask a question about this ingredient
2 tablespoons chopped fresh basil Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1-2 French Baguette, 24-36 rounds Ask a question about this ingredient
3/4 cups Mayonnaise Ask a question about this ingredient
3 garlic cloves, minced Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
2 teaspoons chopped fresh rosemary Ask a question about this ingredient
1.Preheat oven to 375. Mix vinegar, honey, sugar and rosemary in bowl. Reserve ½ cup marinade. Place mushrooms in shallow glass baking dish. Pour marinade over mushrooms, Cover with foil and bake til tender about 40 minutes. Remove mushrooms from marinade; cool slightly and chop. (Marinade can be saved for another time in refrigerator or discard.)
Ask a question about this step2.Heat 2 Tbl oil in heavy skillet over medium heat. Add onions and cook until beginning to brown, about 25 minutes. Pour reserved ½ cup marinade over onions and cook until liquid is absorbed and onions are glazed, about 6 minutes. Add chopped mushrooms and mix lightly.Can be prepared 1 day in advance in the refrigerator; bring to room temperature before serving.
Ask a question about this step3.Char peppers until blackened in oven broiler or on grill; enclose in paper bag and let stand 10 minutes (or use jarred roasted peppers). Peel, seed and chop peppers. Combine peppers with shallot, basil and oil and toss. Season with salt and pepper.Can be prepared 1 day in advance in the refrigerator; bring to room temperature before serving.
Ask a question about this stepWhisk all ingredients for aioli. Refrigerate ahead to blend flavors. Strain mixture in a small mesh strainer before placing in a plastic squeeze bottle. Just use a spoon if you don't have a squeeze bottle and you don't need to strain.
Ask a question about this step4.Be sure to have your toppings at room temperature if not warm. You can warm them in the microwave. Preheat oven to 375. Place bread slices on baking sheet. Bake until lightly toasted, about 10 minutes. Brush lightly with olive oil. Layer mushroom & onion mixture on Bruschetta; top with pepper mixture. Drizzle Bruschetta with a squirt of Rosemary Aioli.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
In Step 2, it says to cook the onions until they're beginning to brown, about 25 minutes. Do you mean 2-5 minutes?