About     FAQ     Contact      Advertise With Us      Press   

Open in new window to print

Category: Appetizer

Title: Mushroom & Taleggio Croutons


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


  1. 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.
  2. Add red wine; reduce completely.
  3. Remove pan from heat, stir in herbs and season to taste with salt and pepper. Allow mushrooms to cool slightly.
  4. Place croutons onto a sheet pan.
  5. Divide mushrooms evenly among the croutons.
  6. Place a slice of taleggio on top of each crouton.
  7. Broil croutons just until cheese melts, sprinkle with parsley and serve immediately.
  8. 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







info@winetrailtraveler.com            Sitemap                      Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2021