Open in new window to print
Mushroom Duxelles with Roasted Garlic Goat Cheese on Crostini
6 oz fresh goat cheese
10 cloves roasted garlic
salt and pepper to taste
1 pound assorted mushrooms (Cremini, Oyster, Chanterelle, etc)
3 tablespoon unsalted butter
¼ cup shallots
½ cup Cass ’13 Backbone Syrah
freshly ground black pepper
16 slices (1/4 inch thick) sourdough baguette
3 tablespoons olive oil
Salt and pepper
1. Using the flat edge of a knife, smash the garlic cloves into a paste.
2. 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.
1. 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.
2. Melt 3 tablespoons unsalted butter in a large frying pan over medium heat.
3. When the foaming subsides, add 1/4 cup finely chopped shallots and cook until softened and translucent, about 4 minutes.
4. 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.
5. Season with salt and freshly ground black pepper to taste, and add the Cass ’13 Backbone Syrah. Cook until evaporated, about 5 minutes.
1. Preheat oven to 350 degrees.
2. Arrange bread on a baking sheet and brush both sides with olive oil. Lightly season one side with salt and pepper.
3. Bake for 10-15 minutes until golden brown and crunchy throughout.
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.
Recipe provided by Jacob Lovejoy, Executive Chef, Cass Vineyard & Winery in Paso Robles, California.