Stress free cooking

1 loaf Italian bread, sliced 1 / 2 inch on the diagonal
olive oil
2 cups onion, thinly sliced
2 garlic cloves, minced
6 portobello mushrooms, sliced 1 / 4 inch thick
Fine sea salt
Freshly ground pepper to taste
Crushed red pepper to taste (optional)
3 / 4 cup balsamic vinegar

Ingredients:
Pastry brush
10 – 12 inch saute pan
Grill pan (optional)
Brush bread with olive oil and grill or broil until golden. Can be done a day ahead and placed in plastic bag.
Heat a saute pan and thinly film with olive oil. Add onion, garlic and mushrooms. Cook until soft and onions are translucent. Add salt and pepper to taste and red pepper, if desired. Can also be done a day ahead and reheated or brought to room temperature before serving.
Heat balsamic vinegar in a small saucepan and reduce until syrupy. This will take approximately 20 minutes. Set aside.
Spread mushroom mixture on grilled bread.
Drizzle with reduced balsamic vinegar.

Cook’s Tip: Keep all components separate and assemble at serving time.