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Category: Appetizer
Title: Mushroom & Taleggio Croutons
Ingredients
½ lb shiitake mushrooms, cleaned, stems removed
2 T minced shallots
¼ c butter
¼ c dry red wine
1 t each: chopped fresh thyme, sage and rosemary
salt and pepper, to taste
24 homemade croutons (a baguette sliced on the diagonal works well)
2/3 lb taleggio cheese (aged teleme)*, in 24 thin slices
2 T fresh parsley, chopped
Directions
- Thinly slice the mushrooms. Melt butter in a sauté pan over medium-high heat. Sauté mushrooms and shallots until soft, lightly browned and liquid has reduced.
- Add red wine; reduce completely.
- Remove pan from heat, stir in herbs and season to taste with salt and pepper. Allow mushrooms to cool slightly.
- Place croutons onto a sheet pan.
- Divide mushrooms evenly among the croutons.
- Place a slice of taleggio on top of each crouton.
- Broil croutons just until cheese melts, sprinkle with parsley and serve immediately.
- Serves 12 guests 2 croutons each.
*Ask your grocer for a likely substitute if taleggio is not available.
Recipe provided by Chef Kristine Schug at Schug Carneros Estate Winery.
Chef Kristine Schug interview
