Chef:  Will Kriski
Makes:  18 appetizers
Prep Time:  5 minutes
Cook time:  10-20 minutes
Total Time:  15-25 minutes
 

 

INGREDIENTS

  • 1 lb Cremini mushrooms
  • 1 garlic clove, pressed 
  • 1 medium to large onion, diced
  • 1 whole grain NO OIL baguette, sliced into 18 or more (see PotatoStrong.com for recipe)
  • 1/4-1/2t black pepper (the more the hotter/spicier it will be)
  • ½ t red pepper flakes (add more if you like it really hot)
  • Optional salt to taste or use a little low sodium veggie stock when cooking onions

DIRECTIONS

  1. Preheat oven to 350-400F.  
  2. Slice up baguette into 18 or more slices.
  3. Put on non-stick Silpat sheet (or parchment paper).
  4. Bake slices for 10-20 minutes until crispy (keep an eye on it) but not burned or too brown (depending on how you like it).
  5. Dry or veggie broth saute onions on high heat, until starting to brown and then add a little water or veggie broth to bring out the sugars (caramelize).
  6. Repeat this process as the water burns off.  As the onions brown then add the pressed garlic clove and chopped mushrooms.
  7. The mushrooms will release some liquid so cook until the liquid is basically burned off (I don’t like it too dry).
  8. Add the black pepper and pepper flakes as the liquid is being cooked off.
  9. Put the mushroom mixture on the slices and serve.

To see more simple, quick & no-oil-starch-based recipes along with healthy weight loss advice, visit Will Kriski’s site www.potatostrong.com

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