Mushroom Crostini With Red Onion Marmalade
What you'll need to get:
Ingredients for the Red Onion Marmalade
Serves 12
- 500g Red Onions finely chopped
- 25g LURPAK Slightly Salted Butter or LURPAK Slightly Salted Spreadable
- 2 teaspoons honey
- 20g dried sun dried tomatoes (alternatively - you can use sun dried tomatoes in oil, but drain the oil first and double the quantity.)
- 400ml Red Wine
- 50ml Red Wine Vinegar (you can use Sherry or Balsamic if you prefer)
- 2 teaspoons of finely chopped fresh thyme
Ingredients for the Portabello Mushroom part
Serves 1
- 1 half sized ciabatta (or small ciabatta)
- Olive oil
- 2 Portobello mushrooms finely chopped
- 1 tablespoon of LURPAK Slightly Salted Spreadable, or LURPAK Lighter Spreadable
- Salad leaves
What you need to do:
Marmalade Method
In a large non-stick frying pan cook the onions and butter over a medium heat for 5 minutes, turning them to stop them browning. Add the honey and sun dried tomatoes, cook a further couple of minutes. Then add the red wine vinegar and chopped thyme. Let the mixture slowly reduce over a low heat, this may take approximately 30 minutes. Do not allow the mixture to go dry - if it does add a little more wine and cook for a few minutes more. Season with salt if required and black pepper.
Portabello Mushroom Method
To make the crostini, slice the ciabatta on a 45° angle into several pieces. Brush olive oil on to both sides of the bread and bake on a tray in the oven at 200°C (or 180°C for fan) until golden brown. Then fry the mushrooms in butter until the juice starts to run and the mushrooms look appetising. Assemble the crostini slices on a bed of salad leaves. Mix the mushrooms with a little of the red onion marmalade and pile on to the baked ciabatta. Season to taste.
And another thing...
It's best to make the marmalade ahead of time, so it's ready for when you need it. You can freeze the marmalade (for up to 3 months) in small quantities and defrost it in the microwave. Alternatively it will keep in a plastic container in the fridge for a few days. It goes well with all sorts of savoury dishes and meats and can be eaten hot or cold. If you're really pushed for time, you can buy something similar in the deli section of supermarkets. But it would probably be made with just red onion, rather than red onion and sundried tomato, as in this recipe.