BRUSCHETTAWith Mushrooms and Mascarpone
- 1 Ciabatta bread (large)
- 200 g Emborg Butter
- 600 g Mixed mushrooms
- 600 g Emborg Mascarpone
- 2 Red onions (sliced into rings)
- 1 tbsp Emborg Butter
- 2 tbsp Sugar
- Rosemary or wood sorrel to garnish
Cut the bread into 20 slices. Butter each slice and toast in the oven until golden. Fry the onion rings in butter over medium heat and sprinkle with sugar after the onions turn translucent. Stir regularly while the sugar caramelises.
Take the onions off the heat. Sauté the mushrooms in a little butter. Top the cooled slices of cheese bread with mushrooms and onions, sprinkle with herbs, salt and pepper.