Mushrooms are plentiful in the damp oak and pine forests surrounding the winery in Napa. We take full advantage of nature’s bounty as the rains awaken fruits and fungi trickle in the kitchen door. Mushrooms are chock full of natural umami and pairs great with Far Niente Chardonnay. We use chanterelles in the rainy months, which can be found in finer grocery stores when in season. You can also use oyster, trumpet, morel, crimini or hen-of-the-woods mushrooms.
Pair with 2010 Far Niente Estate Bottled Chardonnay, Napa Valley
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Wild Mushroom Crostini with Herbed Goat Cheese
Ingredients:
1 pound wild mushrooms
2 tablespoons olive oil
5 thyme sprigs
3 whole garlic cloves, smashed
2 tablespoons butter
Salt and pepper, to taste
1 cup fresh chèvre—I like Laura Chenel or Humboldt Fog
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped
1 tablespoon chives, chopped
1 tablespoon tarragon, chopped
½ teaspoon salt
Fresh ground pepper
2 tablespoon olive oil
One baguette, sliced thin
4 tablespoons melted butter
2 tablespoons parsley, chopped, for garnish
Method:
Clean mushrooms and slice. Place a sauté pan on medium-to-high heat and add oil. When the oil begins to shimmer and almost smoke, add mushrooms. Then add thyme sprigs and garlic. Sauté until the mushrooms are tender and golden brown. Add salt, fresh ground pepper and a tablespoon of butter to finish. Sauté one more minute and remove from pan. Pick out thyme and garlic and discard. Set aside.
In a small bowl, add the fresh chèvre, chopped herbs, salt, pepper and olive oil. Mix well using a sturdy spoon.
Preheat oven to 325˚F. Thinly slice the baguette and place on a baking pan. Brush melted butter on the bread and toast in the oven until crisp, but not brown, about 5 - 10 minutes.
To assemble, spread goat cheese on the crostini , top with mushrooms and sprinkle with fresh chopped parsley. Serve warm.
Click here for a pdf version of this recipe.
