Tuesday, September 28, 2010

Goat Cheese and Mixed Mushroom Bruschetta from Murder Uncorked

Having the girls over for some good conversation and wine?  Try this tasty appetizer, it is guarenteed to be a hit!

5 ounces Portobello mushrooms

4 ounces shiitake mushrooms

2 ounces oyster mushrooms

2 tablespoons olive oil

1 tablespoon unsalted butter

2 shallots

2 minced cloves of garlic

¼ cup of chicken broth

1/3 cup dry white wine

1 teaspoon dried thyme

1 teaspoon dried basil

Salt and red pepper flakes

12 slices rustic baguette: sourdough, Italian, even whole grain for the health conscious

4 ounces goat cheese

2 ripe red tomatoes, cored and diced



Chop the mushrooms. Heat olive oil and butter over medium heat in a sauté pan. Add the shallots and garlic and mix for 1-2 minutes, stirring often. Add the mushrooms and raise the heat a bit. Mix everything for about 8 minutes. Add chicken broth, white wine, and dried seasonings and cook until liquid is evaporated. Season with salt for taste. Pre heat broiler. Spread the bread slices with goat cheese and spoon the mushroom mixture evenly over the bread. Place the tomatoes on top. Broil for 4 minutes, or until mushrooms begin to brown. Serves Six



Goes great with Saddleback Cellars Sauvignon Blanc, it contains a citrus and hibiscus nose with a wonderful gold/green color. This wine is crisp, with a clean acid balance and light sweet oak.

Hope you enjoy it as much as I do!  Cheers, Michele

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