Smoked Maitake Mushroom Crostini with Red Miso Barbecue Sauce

Old World Winery

850 River Rd
Fulton, CA 95439

  • RECIPE YEAR: 2015
  • RECIPE BY: Chef Matteo Silverman of Chalk Hill Cookery
  • YIELD: Serves 4
  • PAIRS WELL WITH: Abourious

A vegetarian version of the pulled barbecue sandwich, these crostini are a bit more delicate and refined, but are still messy going down. They're packed with flavor . . . some smoke, some heat, some sweet and some tang. A real palate pleaser.

Maitake Mushrooms

  • 1 pound maitake mushrooms
  • 3 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
To make the maitake mushrooms, break the mushrooms into smaller pieces and place on a perforated tray. Transfer to a smoker and smoke the mushrooms for 2 hours according to the manufacturer's instructions.

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

In a large bowl, combine the smoked mushrooms, olive oil, salt and pepper and toss well to coat. Transfer the mushrooms to the prepared baking sheet and roast until golden and slightly crispy, 10 to 15 minutes. 

Miso Barbecue Sauce

  • 1 tablespoon olive oil
  • 1/2 cup diced onions
  • 4 garlic cloves, roasted and pulp squeezed out
  • 2 tablespoons red miso
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon ginger juice
  • 1 tablespoon maple syrup
  • 1 chipotle chile, seeded
  • 1/4 cup apple cider vinegar
  • 1/4 cup water or vegetable stock
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
To make the barbecue sauce, in a saucepan over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until just translucent, about 5 minutes. Add the garlic, miso, mustard, ginger juice, maple syrup, chipotle chile, vinegar, water, salt and pepper. Bring to a simmer and cook, stirring occasionally, for 15 minutes. Remove from the heat. 

Transfer the mixture to a blender and blend until smooth. Strain the sauce through a fine-mesh sieve.


  • 1 whole-grain baguette
  • 1/4 cup olive oil
To make the crostini, preheat the oven to 350°F.

Cut the baguette on the bias into 1/2-inch slices. Brush or drizzle the slices on both sides with the olive oil. Place on a baking sheet and bake until golden, 15 to 20 minutes, rotating the pan halfway through to ensure even cooking.  


  • Salt and freshly ground pepper, to taste
  • 1 ounce micro arugula
To serve, place the roasted mushrooms in a large bowl. Pour the miso barbecue sauce over the mushrooms, season with salt and pepper and toss to combine.  

Place 2 crostini on each plate. Mound the mushrooms on the crostini and top with the micro arugula. Serve warm.

Old World Winery

850 River Rd
Fulton, CA 95439