Wooldridge Creek Vineyard & Winery Wild-Foraged Mushroom Crostini

Wild-Foraged Mushroom Crostini


1 tablespoon unsalted butter
Extra-virgin olive oil
1 lb mixed fresh mushrooms such as porcini, chanterelle, hedgehog, morel, or anything in season at your local farmers market (you can sub in shitake, oyster or button mushrooms if you cant find wild mushrooms)
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup red wine
1 teaspoon finely chopped thyme
1 teaspoon finely chopped rosemary
Kosher salt
Freshly ground pepper
Four 1/2-inch-thick slices of rustic sourdough bread
1/2 pound fresh cheese (ricotta, chevre, fromage blanc, cream cheese)
1/4 cup chipped parsley
1/4 cup snipped chives


-Sort your mushrooms and clean them if needed, it is best to use a light paint or basting brush, but you can quickly rinse them in water if you prefer, just remember to quickly pat them dry so they don’t get soggy. Lightly chop or slice into 1/2 in pieces.

-In a large skillet, melt the butter in 1 tablespoon of olive oil. Add the mixed mushrooms and cook over moderately high heat, stirring, until browned, 4-6 minutes. Add the shallot and garlic and cook until fragrant, 2 minutes. Stir in the wine, thyme and rosemary. Season with salt and pepper.

-Light a grill or preheat a grill pan. Brush the bread with olive oil and grill until toasted and charred in spots, about 1 minute per side.

-Spread each toast slice with the fresh cheese. Spoon the mushrooms on top and and sprinkle with the chives and parsley. Cut the crostini in half, drizzle with olive oil and serve.