Thanksgiving came and went faster than I could blink – I was surprised that the day actually went pretty smooth. I actually remembered to thaw my turkey ahead of time this year (which is huge because I always forget until the day before..) and I had everything I needed from my farmers market to make all the special things my kids and extended family wanted to eat.
I did spend most of the morning in the kitchen making food – starting with apple and pumpkin pies, followed by throwing that turkey in the oven, our favorite broccoli salad, and mashed sweet potatoes. Our Instant Pot got a really good workout – but my family knows that when it’s Turkey Day, I mean business: stay out of my kitchen.
Give me space to cook, don’t get in my way and allow me to do my ‘thing while I conquer the world – as I pulled everything out of the fridge, I contemplated what I was going to make for snacking as the day progressed.. and this appetizer did the trick.
I guess I could have bought some bread at the store, but who wants to go to the store on Thanksgiving day? Not me – and definitely not with kids in tow. With just a few ingredients, this bread came to realization and the entire house smelled amazing.
We pulled out some white button mushrooms from the farmers market, washed them well, dried thoroughly and sliced them up to saute in butter. You could also use coconut oil or olive oil, too – throw in a little chopped purple onion for zing.
Once the bread was done, I used a serrated knife to slice thin rounds, drizzled with a little olive oil and some seasoning and toasted in the oven for a brief 10-13 minutes. Once done, I topped with sauteed mushrooms and knew I was in heaven. This appetizer was far too amazing to keep to myself.
The rest of the family thought it was delicious too – and before I knew it, both loaves of toasted bread topped with mushrooms and onions were gone …..
I certainly hope you love this as much as we did!
Mushrooms and onions combined with a splash of balsamic vinegar make a delicious combination when they are piled high on toasted baguettes and enjoyed as an easy appetizer.
Ingredients
- 1/2 C. warm water, 105-115 degrees F
- 2 1/2 tsp active dry yeast
- 1 tsp salt
- 3 1/2 C. organic, all purpose unbleached flour
- up to 8 oz warm water (105-115 degrees F)
- 1 egg yolk + 1 Tbsp water, for the top of the loaves
- 1 - 1 1/2 lb white button mushrooms, thoroughly washed and patted dry
- 1 small purple or white onion, sliced thin
- 1 Tbsp minced garlic
- 2 Tbsp butter, olive oil or coconut oil
- optional: splash of balsamic vinegar
- pinch of each salt & pepper
- optional: parmesan cheese
Instructions
- For the bread: In the bowl of your stand mixer, add the 1/2 C. water; sprinkle the yeast atop the water and allow to sit for 4-5 minutes (it should froth on top, if not , then toss your yeast and try again with newer yeast).
- After the 5 minutes, slowly add the salt and flour, 1/2 C. at a time, up to 3 1/2 C. As the mixer works to blend in the flour, slowly add up to 8 oz of warm water (105-115 degrees). You may not need all of the water. Your dough will be sticky but will start to pull away from the sides of the bowl.
- Using your dough hook, mix the dough in bowl for 2-3 minutes, then turn out onto a lightly floured surface and work into a nice soft ball.
- Place the dough in a well-oiled bowl and cover with plastic wrap that is greased lightly with oil. Allow to sit and rise 30-45 minutes until almost doubled in size. If your house is cooler, you may have to find a warm spot to place the bowl (inside an oven that has been preheated and turned off works well too).
- Punch down the dough and divide into two sections. Flatten each section into an 8x12 rectangle. Roll up each half of dough tightly, starting on the 12 inch side. Be certain to flatten any air bubbles as you go. Gently roll back and forth to taper the ends, and place 3 inches apart on a greased cookie sheet.
- Make a deep diagonal slash every 2 inches for the length of the bread. Lightly cover with plastic wrap and allow to rise a second time, 20-25 minutes.
- Preheat oven to 375 degrees F. Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20-25 minutes until golden brown. Bread will be hard and sound hollow when tapped; over time, the bread will soften.
- For the mushrooms: wash and pat dry the mushrooms and slice. In a medium skillet, combine the mushrooms and sliced onions along with the butter and saute for 4-5 minutes.
- Season with a pinch of salt and pepper, or a splash of balsamic vinegar as desired.
- Return to the bread, and slice the bread, 1/2 - 1 inch rounds. Place evenly on a lined cookie sheet and drizzle with olive oil; sprinkle with salt and pepper or seasonings of choice. Place the cookie sheet in the oven at 375 degrees F for 10-13 minutes or until bread is thoroughly toasted. Remove.
- Top the slices with a mixture of mushrooms and onions and enjoy. This appetizer would be even better topped with a sprinkle of parmesan cheese.
Notes
Make this recipe even easier by picking up a few baguettes in store, slicing at home and toasting in the oven with seasonings of your choice.
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