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Wild Mushrooms With Truffle Butter Sourdough Paired With Mcmanis Viogner

Ingredients
  Truffle oil 1 Tablespoon
  Truffles 1 Tablespoon, peeled
  Butter 1 Pound
  Salt and pepper To Taste
  Portabella mushroom 40 Gram, slice
  Oyster mushroom 8 Medium, slice
  Shiitake mushroom 5 , slice
  Olive oil 1 Tablespoon
  Madeira wine 1⁄2 Cup (8 tbs)
  Terragon 1 Tablespoon
  Sourdough bread 200 Gram
  Parmesan cheese 2 Tablespoon, shave
  Parsley 2 Tablespoon
Directions

MAKING
1. In a mixer, add butter and whip until fluffy. Add truffle oil, shaved truffle peelings, salt and pepper and set aside.
2. In a hot pan, add olive oil and caramelize all the sliced mushrooms.
3. Once caramelized, de-glaze using Madiera wine. Add terragon, salt and pepper and mix.
4. Toast the sourdough bread in the oven or in a toaster. Once toasted, form the bread using cutters or a knife.
5. Spread the truffle butter over the bread and top with the mushrooms.

SERVING
6. Garnish with parmesan cheese and chopped parsley and serve with Mcmanis Viogner as a yummy appetizer.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Browned
Ingredient: 
Mushroom
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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