Wine Pairing Recipe – Mushroom toast
“Avocado toast is sooo 2017,” said our in-house Somm Adam Etchegoyen, who is here to bring back the glory days of mushroom toast. Donning his Doc Martens and cargo pants, he made his way to a local mushroom farm and is ready to share his favorite recipe for this earthy radness with you! Pair with a bottle of 2020 Anna’s Block Pinot Noir, the clear winner from our Small Lot Collection to complement this simple, yet sophisticated dish.
Don’t have a bottle of Anna’s ready? Order here, we’ll ship to your door. Take it away Adam…
“We all know how special Melville wines are, but when you add to the equation the ability to elevate a meal, the wines become NEXT LEVEL. Like a pirate hunting for treasure, I am always on the lookout for great food and wine pairings.
I recently heard about a cool local mushroom farm called Wolfe Family Farms, so I reached out and they invited me over – what a treat it was! The Shiitakes were pumping, and I thought they’d be perfect for mushroom toast…then Anna’s Block came to mind.
Mushroom toast is yummy, quick, and vegetarian…great to impress a guest or perfect for an impromptu date. This earthy dish packs flavor, but the 2020 Anna’s Block holds it own, showcasing the thicker-skinned fruit from our westside vineyard, allowing it to hold up to the richness of the dish.
The 65% stem inclusion gives the wine a savory component that works well with the earthiness of the mushrooms, and the lively acidity creates a harmonious balance between the two. Cheers!” – Adam Etchegoyen
INGREDIENTS
4 cups Shiitake mushrooms, chopped (ok to sub Portobello or Cremini)
2 tbsp unsalted butter
2 tbsp grapeseed or light cooking oil
4 cloves garlic, minced
3 sprigs of thyme, remove stems
1 small shallot, finely chopped
salt & pepper, to taste
¼ C of Cognac or Brandy (or Annas!)
2 tbsp of sour cream
1 egg, poached (optional)
crusty bread, thick slices
fresh parmesan
STEP BY STEP
Turn a cast iron or stainless-steel pan to a medium-high heat. Add butter and oil (oil helps butter not to burn). Once butter is melted add garlic, mushrooms, shallots, thyme, salt and pepper. Saute until the moisture is mostly reabsorbed and mushrooms begin to brown.
Deglaze pan with Cognac and scrape the bottom of pan for any tasty flavor bits while stirring the mushrooms. Add sour cream and mix. Pull mushroom mixture from pan.
Toast bread or add butter to cast iron and toast bread on the hot pan. Top the bread with this delicious mushroom mix, layer a poached egg over the top for added decadence if you so choose, and enjoy with a glass of 2020 Anna’s Block Pinot Noir!
