Ingredients

The following ingredients have 4 Servings
  • 5 tablespoons Vermont Creamery Cultured Butter Unsalted (, divided)
  • 1 medium yellow onion (, thinly sliced)
  • 8 ounces shiitake mushrooms (cleaned, stemmed and sliced)
  • 8 ounces brown mushrooms (cleaned, stemmed and sliced)
  • 1 clove garlic (, pressed or minced)
  • 1/4 cup Marsala wine
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 loaf baguette

Instruction

  • Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the sliced onion and mushrooms and cook for 5 minutes, stirring occasionally, until the onions and mushrooms become tender and golden. Off heat, add the Marsala wine to the onions with the thyme leaves, place back on the burner and reduce the heat to a simmer. Cook for 5-7 minutes or until jammy.
  • While the onion mixture cooks, place the sliced bread on a foil or parchment lined baking sheet. Melt the remaining 1 tablespoon of butter in a small saucepan over medium heat or in the microwave on high for 30 seconds. Brush the bread slices with melted butter and toast in the oven until lightly browned.
  • To assemble, mound each of the toasts with equal amounts of the caramelized onion mushroom mixture. Sprinkle with more thyme leaves and serve.