Wine Culture Magazine
Wine Culture Magazine
Wild Mushroom Crostini. Photo courtesy of Burrowing Owl Winery
Serves 8
• 1 baguette, sliced into ½-inch thick rounds
• 3 Tbsp extra-virgin olive oil
• 1 garlic clove, halved
• 2 Tbsp butter
• 1 Tbsp extra-virgin olive oil, plus more for garnish
• 2 Tbsp finely chopped shallot
• 1 lb (450 g) assorted wild mushrooms, sliced if large
• Salt and pepper to taste
• 1 tsp minced garlic (about 2 cloves)
• 2 Tbsp Pinot Gris (preferably Burrowing Owl)
• 1 Tbsp lemon juice
• 1 tsp finely chopped thyme leaves
• 1 cup ricotta cheese at room temperature
• 1 Tbsp chopped Italian parsley
Preheat oven to 450°F.
Lightly brush the baguette rounds with olive oil on both sides. Rub one side of each slice with the cut side of a garlic clove. Toast on an unlined baking sheet for about 5 minutes, until golden brown. Remove from oven and let cool.
Heat the butter and olive oil in large frying pan over medium-high heat. Add the shallot, sauté for a minute, then add the mushrooms and season with salt and pepper. Sauté, stirring as little as possible to allow the liquid to evaporate and the mushrooms to brown.
When the mushrooms have softened and browned, stir in the garlic and sauté for about a minute. Deglaze with white wine, lemon juice and thyme, and cook for another two minutes or until the wine has mostly evaporated.
Remove from heat, let cool slightly and then taste and season with salt and pepper if necessary.
Spread the ricotta on the crostini and spoon the mushrooms over top. Drizzle with olive oil and garnish with parsley. Serve warm.
Vitis is is an indispensable seasonal guide for vintners, sommeliers and weekend imbibers alike that is dedicated to British Columbia’s rapidly evolving wine culture.
Vitis is is an indispensable seasonal guide for vintners, sommeliers and weekend imbibers alike that is dedicated to British Columbia’s rapidly evolving wine culture.
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