Bruschetta with mushrooms and caramelized red onions with beer is an idea for a delicious and fun appetizer. It is a finger food that can be served both hot and cold and is perfect for a Christmas or New Year’s dinner, a buffet with friends or simply as a delicious appetizer. The mushrooms are spiced with smoked paprika that goes perfectly with the sweet and sour taste of the caramelized onions with beer.
Bruschetta with mushroom and caramelized onions with beer
- 1 baguette
- 500 g champignon mushroom
- 2 tbsp olive oil
- 1 tsp butter
- ½ tsp smoked paprika
- ½ tsp sweet paprika
- 1 tsp oregano
- salt to taste (I used half a teaspoon)
- ¼ cup white wine
- 3 big red onions
- ½-1 tbsp olive oil
- 1 tsp sugar
- ¼ cup beer
- parsley or spring onion for the decoration (optional)
Instructions bruschetta with mushroom and caramelized onions with beer
- Clean the mushrooms with a paper towel, remove the roots and cut them into thin slices.
- Take a rather large pan. Melt the butter together with the oil and add the mushrooms. Cook without moving them for a couple of minutes. As soon as you see that they become golden on one side, stir to cook further until they finish releasing water.
- Add salt, two types of paprika and oregano. Stir and cook for another couple of minutes, stirring frequently. Raise the heat, add the wine and quickly deglaze the pan with the mushrooms while the alcohol evaporates. Taste and adjust with more salt if necessary. After another minute, turn off the flame.
- While the mushrooms cook, prepare the onions too. Peel them and cut in half. Remove the root and slice into half moons. In a large frying pan, heat the oil. Lower the heat and add the onions.
- Cook the onions over medium-low heat, turning them slightly. Do not mix them too much or they will start to release moisture too quickly and could burn. Instead we need them to stew and caramelize. Continue cooking for about 20-30 minutes to get the perfect browning. Towards the end of cooking, raise the heat, add the sugar and stir quickly to melt it. After about a minute, pour in the beer and use it to deglaze the pan of all the caramelized bits of the onion. Let the beer evaporate slightly then turn off the flame.
- While you prepare the onions and mushrooms, also prepare your bruschetta. Cut your bread into rather thin slices. Sprinkle with some olive oil and toast them in the preheated static oven at 200°C until they become crispy. I have created 25 small bruschettas that are perfect to be eaten in one bite.
- Garnish each bruschetta with mushrooms and caramelized onion. Decorate each bite with a few slices of mushroom and if you like, add a parsley leaf or a piece of green onions to add some color and then serve.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Store at room temperature and eat within a day.
lot of love. B.
p.s. If you’re looking for some other tasty appetizer ideas, check out my recipe for Easy and fun appetizer idea – stuffed pretzel bites (photo below) or Savory cheese and almond cookies (photo below).