Mushroom Crostini With Sbrinz Rolls AOP
Mushroom Crostini With Sbrinz Rolls AOP
For 6 persons
Preparation: approx. 25 minutes
Baking parchment for the tray
Bread
– 6 thin slices of bread, halved crosswise
– 1 tbsp clarified butter
Topping
– 1 onion, finely chopped
– 1 tbsp butter
– 250 g mixed mushrooms, e.g. champignons, oysters, chanterelles, torn into pieces or finely chopped
– 1 tbsp balsamic vinegar
– 3⁄4 tsp salt, pepper
– Small bunch of herbs, as desired, e.g. parsley, chives, chopped
Onions
– 1 onion, finely sliced
– 1 tbsp butter
– 1 tbsp honey
– 1⁄2 tsp salt
– 100 g Sbrinz AOP, in rolls
Bread
Fry on both sides in portions in hot clarified butter for approx. 3 minutes each side, remove from pan.
Topping
Gently sauté onion in warm butter, add mushrooms, and continue to sauté for approx. 5 minutes. Add the vinegar, bring to the boil covered, simmer to reduce the liquid, season. Mix in the herbs.
Onions
Gently sauté onion rings in butter. Add honey and salt, continue to sauté for about 5 minutes and allow the onions to caramelize slightly. Divide mushrooms on the slices of bread, arrange onions and Sbrinz rolls on top and serve immediately.
