Caramelized Onion & Rosemary Mushroom Canapes
24 Garlic Parmesan Pretzel Crisps
16 oz. baby portabella mushrooms
1 large sweet onion
4 oz. crumbled goat cheese
3 1/2 Tbs. olive oil divided
3 Tbs. fresh chopped rosemary
2 Tbs. balsamic vinegar
1 tsp. minced garlic
1 tsp. granulated sugar
salt & black pepper to taste
Chop the mushrooms into bite size pieces. Quarter and thinly slice the onion. In a medium saucepan, drizzle two tablespoons of olive oil, then add the sliced onion. Season with salt and black pepper to taste. Cook over medium-high heat for 3 minutes, then lower the heat to medium-low. Continue to cook the onion for another 10 minutes stirring occasionally. Add 2 tablespoons of balsamic vinegar and 1 teaspoon of sugar. Cook for another 2 minutes until the sugar has dissolved and the vinegar has evaporated, then remove the caramelized onions from the heat.
While the onions are caramelizing, in a separate saucepan over high heat add 1 1/2 tablespoons of olive oil and all of the mushrooms. Lower the heat to medium and continue to saute the mushrooms for 6-7 minutes until golden. Season with salt and black pepper to taste. Add 1 tablespoon of chopped rosemary and 1 teaspoon of minced garlic. Cook for another 2 minutes, then remove from the heat.
To assemble, place 24 pretzel crisps on a serving platter. Divide the mushrooms and the caramelized onions evenly on each pretzel crisp. Sprinkle approximately ½ teaspoon of goat cheese on each canape and garnish with the remaining 2 tablespoons of chopped rosemary. Serve warm or at room temperature. Yield: 24 canapes