Mushroom Tartine Recipe | Ferrari-Carano Winery
This delicious mushroom tartine recipe is a crowd-pleaser at any party or gathering. The perfect pairing our Pinot Noirs.
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Cooking tools:
- Grill
- Double boiler
- Fine-mesh sieve
- Saute pan
- Saucepan
- Pastry brush
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Plate
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
- 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
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