Mushroom and Marsala-Onion Tartines

Active Time: 45 MinsTotal Time1 Hour
Yield: Serves 4 (serving size: 1 tartine)

For the mushrooms, use either a presliced mix of wild mushrooms from the grocery store or seek out more unique varieties at specialty stores or a farmers market. For the toasts, we recommend using a good-quality sourdough.

Ingredients

  • 1 cup drained and unrinsed canned cannellini beans
  • 6 tablespoons olive oil, divided
  • 1 1/2 tablespoons red wine vinegar, divided
  • 1medium garlic clove, smashed
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon chopped fresh thyme
  • 10 ounces cipollini onions (about 12 onions), peeled
  • 1 1/2 tablespoons turbinado sugar
  • 1 cup unsalted chicken or vegetable stock
  • 1/2 cup sweet Marsala wine
  • 1 pound fresh wild mushrooms, sliced (about 7 cups)
  • 1/4 teaspoon black pepper
  • 4(1 1/2-oz.) sourdough bread slices (about 3/4 inch thick), toasted
  • Fresh thyme leaves

Nutritional Information

  • Calories 475
  • Fat 22g
  • Satfat 3g
  • Unsatfat 18g
  • Protein 13g
  • Carbohydrate 51g
  • Fiber 6g
  • Sugars 15g
  • Added sugars 5g
  • Sodium 798mg
  • Calcium 7% DV
  • Potassium 14% DV
  • Calories 475
  • Fat 22g
  • Satfat 3g
  • Unsatfat 18g
  • Protein 13g
  • Carbohydrate 51g
  • Fiber 6g
  • Sugars 15g
  • Added sugars 5g
  • Sodium 798mg
  • Calcium 7% DV
  • Potassium 14% DV

How to Make It

Step 1

Combine beans, 2 tablespoons oil, 1 1/2 teaspoons vinegar, garlic, 1/2 teaspoon salt, and chopped thyme in a high-powered blender. Process until mixture is smooth and has the texture of hummus, adding water, 1 teaspoon at a time, if mixture is too thick, until desired consistency is reached, about 30 seconds. Set aside.

Step 2

Heat 1 tablespoon oil in a medium saucepan over medium-high. Add onions; cook, stirring occasionally, until browned, about 5 minutes. Reduce heat to medium; add sugar and 1/4 teaspoon salt. Cook, stirring constantly, until sugar starts to melt, about 20 seconds. Add stock; cook, stirring occasionally, until liquid is reduced by half and onions have softened, about 6 minutes. Stir in wine; cook, stirring occasionally, until liquid is reduced by half, about 6 minutes. Stir in remaining 1 tablespoon vinegar; cook, stirring occasionally, until sauce is syrupy, liquid is reduced to about 3 tablespoons, and onions are glazed, 14 to 16 minutes. Remove from heat; cover to keep warm.

Step 3

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add just enough mushrooms to cover bottom of skillet (about one-third of mushrooms). Cook, undisturbed, until bottoms are golden brown, 2 to 3 minutes. Flip and cook until softened, 2 to 3 minutes. Transfer to a bowl. Repeat procedure twice with remaining 2 tablespoons oil and remaining mushrooms. Toss cooked mushrooms with pepper and remaining 1/4 teaspoon salt.

Step 4

Spread bean mixture evenly over toasted bread slices. Top each slice with about 1/4 cup onions and 1/2 cup mushrooms. Drizzle tartines evenly with onion glaze; sprinkle with thyme leaves.

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