Crostini de cebolla caramelizada y champiñones

Lávese las manos. Lave todos los productos frescos con agua corriente fría. Escúrrelos bien. Heat olive oil in a large sauté pan over medium-high heat. Add the mushrooms and give them a toss in the olive oil. Cook the mushrooms until they become brown on the outside and tender, stirring occasionally, about 5 minutes. Sprinkle with salt and pepper at the end. Transfer to a bowl and set aside. Turn the heat down to low and butter to the same sauté pan you cooked the mushrooms in. Add the sliced onions and toss to coat in the butter. Continue to cook, stirring often, until the mushrooms turn an amber brown, about 30 minutes. Season with salt and pepper to taste. While the onions caramelize, slice the baguette into 1/2” thick rounds. Preheat grill pan. Grill the bread on each side for 30 seconds to 1 minute, or until golden brown on each side. Add the mushrooms to the pan with the caramelized onions; toss to combine. Stir in the thyme garlic and bacon, continue to cook for 3 minutes. Season the mixture with salt and pepper to taste. Top each piece of toasted bread with a small mound of the onion mixture. Top with a sprinkle top with shredded parm and chives and drizzle with balsamic glaze. CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 165°F, mantenida durante un mínimo de 15 segundos. CCP: El producto debe enfriarse a una temperatura interna máxima de 41°F o menos, dentro de 4 horas.