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Cass Vineyard & Winery Recipe

Cass Winery

Cass Vineyard & Winery

After attending the CABs of Distinction event last week in Paso Robles’s wine country, we have been visiting each of the wineries that  are members of the CAB Collective group. The recipe below is from Cass Vineyard & Winery and calls for 1/2 cup of their Cass’13 Backbone Syrah. I would suggest reading the complete recipe ahead of time.

When visiting Paso Robles’ wine country be sure to stop by Cass Winery to enjoy the atmosphere while tasting wines and enjoying foods created by Chef Lovejoy.



Mushroom Duxelles with Roasted Garlic Goat Cheese on Crostini 

by Jacob Lovejoy, Executive Chef at Cass Vineyard & Winery

Makes 8 servings

For the Cheese:


6 oz fresh goat cheese
10 cloves roasted garlic
salt and pepper to taste


Using the flat edge of a knife, smash the garlic cloves into a paste.  Combine the garlic, Chevre, and salt and pepper in a small bowl and beat until combined.  Refrigerate, but remove from fridge 1/2 hour before serving to allow time for it to soften.

For the Duxelles:


1 pound assorted mushrooms (Cremini, Oyster, Chanterelle, etc)
3 tablespoon unsalted butter
¼  cup shallots
½  cup Cass ’13 Backbone Syrah
kosher salt
freshly ground black pepper


Place 1 pound of assorted stemmed and quartered mushrooms in the bowl of a food processor fitted with a blade attachment and pulse until very finely chopped. Melt 3 tablespoons unsalted butter in a large frying pan over medium heat. When the foaming subsides, add 1/4 cup finely chopped shallots and cook until softened and translucent, about 4 minutes. Reduce heat to low, add chopped mushrooms, and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms have formed a thick paste, about 25-30 minutes. Season with salt and freshly ground black pepper to taste, and add the Cass ’13 Backbone Syrah.  Cook until evaporated, about 5 minutes.

For the Crostini:


16 slices (1/4 inch thick) sourdough baguette
3 tablespoons olive oil
Salt and pepper


Preheat oven to 350 degrees.  Arrange bread on a baking sheet and brush both sides with olive oil.  Lightly season one side with salt and pepper.  Bake for 10-15 minutes until golden brown and crunchy throughout

To Assemble:  Spread a healthy layer of the goat cheese mixture on the crostini and top with a spoonful of the mushroom duxelles.  Garnish with fresh chopped parsley

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