MUSHROOM TARTINE

MUSHROOM TARTINE

Servings

20

Ferrari-Carano Sky High Ranch Pinot Noir

Ferrari-Carano Sky High Ranch Pinot Noir

Mendocino Ridge
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This delicious mushroom tartine is a great party pleaser! Enjoy with a glass of your favorite Ferrari-Carano Pinot Noir.

Ingredients

FOR THE TARTINE

  • 1 Each Multi Grain Sourdough Baguette, sliced ¼” thick
  • 20 Tablespoons Chevre Mousse
  • 20 leaves Baby Arugula
  • 1 ½ Pounds Mushrooms, (cremini, clam shell, etc.), sliced or ¼” dice
  • 1 Cup Journeyman Brown Sugar Bacon, 1/8” dice
  • ½ Cup Shallot, fine chopped
  • 1 Teaspoon Garlic, fine chopped
  • 1 Cup Pinot Noir
  • ½ Cup Heavy Cream
  • 1 Tablespoon Fresh Thyme, fine chopped
  • As needed Kosher Salt & Black Pepper
  • As needed Extra Virgin Olive oil

FOR THE CHEVRE MOUSSE

  • 8oz Laura Chenel Goat Cheese / Chevre
  • 4oz Heavy Cream
  • 3 each Garlic Clove, crushed
  • 3 each Thyme Sprig
  • 1 each Bay Leaf
  • 1tsp Black Peppercorn, toasted and cracked

Directions

FOR THE TARTINE

Pre heat a grill.  Brush the sliced baguette with olive oil and season with salt and pepper.  Grill the bread on one side and reserve.

In a large sauté pan render the bacon.  When the bacon is almost crispy remove from the pan, leaving the bacon fat.  Add the shallots and sauté for 2 minutes, add the mushrooms and sauté for 3 minutes, add the garlic and cook until all the liquid from the mushrooms is reduced completely down.  Deglaze with the pinot noir, reduce until by ¾. Add the bacon back to the mixture. Add the cream and reduce by ½.  Add the fresh thyme. Adjust seasoning with salt and pepper.

Assemble the tartine:  Spread 1 tablespoon of chevre mousse over the crostini.  Place 1 arugula leaf over the mousse.  Spoon a generous amount of the mushroom bacon mixture on the grilled bread.

FOR THE CHEVRE MOUSSE

Combine the cream, bay leaf, thyme, and peppercorn.  Bring the mixture to a simmer stirring occasionally.  Make sure that the cream does not over boil.  Remove from the heat, cover, and steep for 20 minutes

Meanwhile soften the goat cheese in a double boiler over low heat.  Strain the cream mixture into the warm goat cheese and stir to combine.  Stir to combine and refrigerate for at least 3 hours or overnight.