Mushroom Tartine Recipe | Ferrari-Carano Winery

Ingredients

• 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