- 1/2 cup Olive oil (for the crostini)
- 2 Dozen slices coarse country bread, about 1/2 inch thick, and 3 inches in diameter
- 1 Garlic clove, halved (for the crostini)
- 5 tbsps Extra-virgin olive oil
- 1/2 lb Fresh white button mushrooms, brushed clean and chopped
- 1/4 lb Fresh cremini mushrooms, brushed clean and chopped
- 1/4 lb Fresh shiitake mushrooms, brushed clean, stems discarded, and caps chopped
- 2 Garlic cloves, finely chopped
- 2 tbsps Fresh flat-leafed parsley, finely chopped, plus reserve some whole leaves for garnish
- 2 tsps Fresh thyme leaves (or 1/2 tsp. dried)
- 1/2 tsp Fresh rosemary, minced (or 1/4 tsp. dried)
- 1 tsp Coarse salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/4 cup Oil-packed sun-dried tomatoes, finely chopped, plus some slivers for garnish
Pairing Notes: This is another recipe that was inspired by what’s growing in the Cartograph Garden (garlic, flat-leaf parsley, thyme, rosemary), as well as by mushroom season in Sonoma County. And mushrooms and Pinot noir are a delightful combination.
Chef's Tip: Mix it up with as many different mushrooms types as you'd like for added depth of flavor.
Recipe and photo courtesy of Williams-Sonoma.com.