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Onion Toast and roasted Mushrooms

04.02.2016

4 Servings

  • 4 yellow onions peeled and cut into 0,5 cm thick slices
  • 3 tbs olive oil
  • 1 tbs sugar
  • 4 tbs TRIE red – already tasted
  • 300 g brown, firm seasonal mushrooms
  • approx. 180 g Gruyere cut into fine slices
  • 8 slices of whole wheat toast
  • soft butter to spread on the toast
  • salt, pepper
  1. Roast onions gently in a non-stick frying pan with 1 tbs of oil until slightly brown. Add sugar and caramelize. Add red wine and allow to reduce. Salt, pepper and leave to cool.
  2. Halve or quarter the mushrooms depending on size. Butter 4 slices of toast, top with cheese, onions and another layer of cheese and top with the second slice of toast.
  3. Grill toast in a toaster oven (alternative frying pan) until crispy.
  4. Meanwhile heat remaining olive oil in the frying pan where you roasted the onions, sear mushrooms and shake well. Add herbs after approx. 3 minutes and continue to roast for another minute. Salt and pepper to taste.
  5. Slice toasts in half on a diagonal (otherwise it doesn´t taste) and serve with the mushrooms.

Poor eaters may like it as main dish. Those who manage the whole portion are optimally prepared for the next TRIE magnum.

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