Roasted Mushroom & Caramelized Onion Bruschetta
The Roasted Mushroom & Caramelized Onion Bruschetta is a simple, quick and yet delicious appetizer that you can make for a weeknight dinner or parties. The mushrooms are tossed in Sriracha sauce, giving it that added flavour, making it perfect to serve along with a glass of wine and cheese.
The Roasted Mushroom & Caramelized Onion Bruschetta is a simple and delicious bruschetta recipe that is packed with flavours from the roasted mushrooms that is tossed in a spicy Sriracha sauce and then mixed along with perfectly caramelized onions lending to the sweet delicate flavour and taste.
The The Roasted Mushroom & Caramelized Onion Bruschetta makes a perfect appetizer for parties, which you can serve along with a glass of wine and cheese.
Serve Herb Mushroom Bruschetta along with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner.
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8 servings
Ingredients
- 1 Baguette , sliced into 1 inch slices
- Veeba Carrot Cucumber Sandwich Spread , as required to be used as a spread
- 1 teaspoon Extra Virgin Olive Oil
- 4-5 cloves Garlic
- 1 Red Bell pepper (Capsicum) , finely chopped
- 250 grams Button mushrooms , cleaned and sliced
- 1 tablespoon Veeba Sriracha sauce
- Mint Leaves (Pudina) , a small bunch (chopped)
- Salt and Pepper , to taste For caramelized onions
- 2 tablespoons Extra Virgin Olive Oil
- 2 Onions , thinly sliced
How to make Roasted Mushroom & Caramelized Onion Bruschetta
To begin making the Roasted Mushroom & Caramelized Onion Bruschetta, let's start with making the topping for the bruschetta.
The first step is to make the caramelized onions; heat oil in a pan, add the sliced onions and saute the onions on low to medium heat until the onions are browned and caramelized. It takes a good 20 to 25 minutes to get a really good caramelized onions.
Once the onions are caramelized, keep them aside.
Heat oil in a pan over medium heat; add the garlic and red capsicum and saute for a few seconds until the capsicum has softened.
Once done add the sliced mushrooms and saute until the mushrooms soften a bit. Add salt, pepper and the sriracha sauce and toss the mushrooms well in the sauce.
Once done, give the roasted mushrooms a taste and adjust the seasonings accordingly. Stir in the caramelized onions at this point and turn off the heat.
Brush the baguette slices with olive oil and toast on the tawa or in the oven until golden and crisp.
Once done, place the baguette slices on the serving platter, spread the Veeba Carrot & Cucumber spread on the slices and finally spoon the Roasted Mushroom & Caramelized Onion over the baguette slices and serve immediately.
Serve Herb Mushroom Bruschetta along with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner.
