100% MONEY BACK GUARANTEE * FREE DELIVERY ON 12 BOTTLES * CALL US ON 020 3876 8008
WINE CHOICE: Jordan Barrel Fermented Chardonnay
Stellenbosch, South Africa – This wine will be featured during our Facebook Live Stream on Thurs 23rd April 19h00.
Mushrooms on Toast
Rich and laced with white truffle oil
We love Chardonnay! The glorious Jordan Estate has produced a proper stunner here. Fermented in oak barrels, the wine has a lovely, buttery richness that is crying out for the earthiness of wild mushrooms in truffle oil, finished off with a sprinkle of Parmesan. This flavoursome food & wine pairing combines perfectly – you will notice the even balance.
Recipe
- INGREDIENTS
- Mushrooms! My favourite combo is Shitake and good Chestnut mushrooms
- 1 thin and small sourdough baguette (or any baguette / bread you can manage)
- Fresh time, or dried if not
- Olive oil – or a nut oil of some sort
- White truffle oil – or anything flavoured with truffle if you can get it.
- 50g Parmesan or Grana Pedano (or another strong hard cheese)
- Salt and pepper (salt flakes and cracked black pepper if you can!)
- For the crostini – cut the end of your baguette and then slice it into 1 cm thick slices (thiner if you like crunchy and thicker if you like ‘bready’).
- Toss the sliced into a large bowl and slowly pour over olive oil whilst tossing the bread about. With the same action sprinkle salt and pepper – be generous.
- Heat up the grill and then grill on both sides until they are sizzling a little and browned. NB Once they start to turn they quickly burn so keep an eye! Set aside to cool on a rack.
- Heat the butter in a large frying pan with a drizzle of olive oil to stop the butter burning. Add the finely chopped shallot (or little fresh onion), after a couple of minutes add the mushrooms and the fresh thyme leaves (or dried).
- Stir occasionally and cook these down for around 5 mins then add the crushed garlic clove. You want the mushrooms browning on each side if possible and any liquid to cook off, probably 10 minutes in total. Season to taste and stir in a nice drizzle of white truffle oil – mine is quite pungent so I use sparingly.
- Take a crostini, pile a generous teaspoon of your mushrooms on, sprinkle with a pinch of grated parmesan and repeat.
- Place on a grill tray and grill for a couple of minutes until the cheese has started to melt.
- Pour a glass and enjoy!
SPRING WINE AND FOOD TASTING – now via Facebook Live!
Tune in each Thursday and enjoy a Hannibal Brown wine and food pairing in your own home.