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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
*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