Bourbon-Glazed Mushroom Toasts

Impress your guests with these tasty party starters.

Bourbon-Glazed Mushroom Toasts
Makes 8
  • 2 tablespoons olive oil, divided
  • 4 (4-ounce) containers assorted sliced fresh mushrooms
  • 1 teaspoon finely chopped garlic
  • 1¼ teaspoons kosher salt, divided
  • ⅛ teaspoon crushed red pepper
  • ¼ cup bourbon
  • 5 tablespoons unsalted butter, divided
  • 1½ teaspoons sliced fresh chives
  • 1½ teaspoons chopped fresh parsley
  • 2 cups thinly sliced yellow onions
  • 1 (5.2-ounce) container garlic-and-herb cheese spread
  • 8 slices sourdough bread, toasted
  • Garnish: chopped fresh parsley, chopped fresh chives
  1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and cook until golden brown and tender, 10 to 15 minutes.
  2. Add garlic, ¾ teaspoon salt, and red pepper; cook until garlic is tender. Add bourbon; cook until liquid has reduced by half. Add 3 tablespoons butter, stirring constantly to emulsify the sauce. Remove from heat and add chives and parsley.
  3. In a large skillet, heat remaining 2 tablespoons butter and remaining 1 tablespoon oil over medium heat. Add onion and remaining ½ teaspoon salt; cook, stirring frequently, until onions are golden brown, about 30 minutes. Remove from heat and let cool.
  4. Spread cheese evenly over bread slices. Top each with one-eighth of caramelized onions and one-eighth of mushroom mixture. Garnish with parsley and chives, if desired.