1 yellow onion, julienned
2 TBS olive oil, divided
½ tsp garlic paste
1 tsp shallot, minced
4 TBS wild mushrooms, minced
1 tsp Italian parsley, chopped
2 oz white wine
In a small skillet, heat up 1TBS olive oil over medium heat. Add the onions and cook until caramelized. Add a pinch of salt/pepper and the garlic paste. Cook for another 2-3 minutes and set aside in a bowl.
In that same skillet, heat up the remaining TBS of oil, over medium heat and add the shallot, wild mushrooms, nutmeg, salt/pepper, wine and parsley. Cook down until you reach a pasty consistency.
On crostinis, scoop on a layer of the mushroom mixture, top with the caramelized onions.
Recipe courtesy of Bob Menendez of Sunset 44 Bistro in Kirkwood