Deconstructed Mushroom Sliders
- RECIPE YEAR: 2019
- YIELD: Serves 16
- PAIRS WELL WITH: Taddei Dry Creek Ionnatti Cabernet Sauvignon
This mouthful of delightfully deconstructed mushrooms and goodies is served as a simple-to-eat open-faced slider. Our Super Sonoman Cabernet Sauvignon makes a great match.
- 1/4 cup olive oil, plus more for brushing
- 1 shallot, minced
- 1 pound mushrooms (a mix of varieties), chopped
- 1 fresh thyme sprig, leaves finely chopped
- 1/4 cup finely grated Parmesan, plus more for garnish
- 2 tablespoons brewed coffee
- 5 currants, finely chopped
- 20 dried black olives, pitted and minced
- Sea salt, to taste
- 1 baguette, thinly sliced
Heat a deep sauté pan or a wide saucepan over medium heat until hot. Pour in the olive oil and heat until lightly smoking. Add the shallot, stir vigorously and cook until golden brown, about 1 minute (do not let it burn). Add the mushrooms and thyme and cook, stirring constantly, until the mushrooms begin to release their moisture, then simmer until all of the moisture evaporates. (If the mushrooms are very dry and do not release any moisture, add 1/4 cup water to the pan.) Remove the pan from the heat and stir in the Parmesan, coffee, currants and olives. Season to taste with salt and keep warm. Brush each baguette slice with olive oil and season lightly with salt. Heat a large sauté pan over high heat. Working in batches, arrange the bread slices in the pan and toast, turning once, until golden brown on both sides. The bread should be crispy on the outside but soft in the center. Spoon the mushrooms on top of the bruschetta. Garnish with Parmesan and serve immediately.