Loading...
Loading...
Celebrate the art of pairing
1 pound wild mushrooms (We use chanterelles in the rainy months. Oyster, trumpet, morel, crimini, or hen-of-the-woods mushrooms all make great substitutes)
2 tablespoons olive oil
5 Thyme sprigs
3 whole garlic cloves, smashed
Salt and pepper to taste
2 tablespoons butter
2 tablespoons parsley, chopped and set aside
1 cup fresh chèvre
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped
1 tablespoon chives, chopped
1 tablespoon tarragon, chopped
½ teaspoon salt
Freshly ground pepper
2 tablespoons extra virgin olive oil
1 baguette, sliced thin
4 tablespoons melted butter
Sautéed Mushrooms
Clean mushrooms and slice. Heat a medium sauté pan on medium-to-high heat; add oil. When the oil begins to shimmer and almost smoke, add mushrooms.
Add thyme and garlic. Sauté mushrooms until 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.
Crostini and Herbed Goat Cheese Spread
In a small bowl, add the fresh chevre, the chopped herbs, salt, pepper and olive oil and mix all ingredients well.
Preheat oven to 325 degrees. Using a bread knife, slice baguette thinly and place on a baking pan. Brush melted butter on bread and toast in oven until crisp, about 5-10 minutes. Avoid getting too much color on the crostini.
To assemble, spread goat cheese mixture on crostini, top with mushrooms, and sprinkle with fresh chopped parsley.
Brimming with freshness and finesse, the 2024 Far Niente Chardonnay offers both vibrancy and depth, a graceful expression of Napa Valley.