This mushroom duxelle crostini is impressive and flavorful but so easy. Duxelle is a mixture of minced mushrooms with shallots and herbs. Pair with PEJU Club Exclusive, The Farm, for a simply delicious pairing. The earthy mushrooms feature plenty of umami flavors, which compliment the saltiness of the prosciutto and make for a smooth interaction with this Sangiovese & Cabernet blend. Make it in advance by preparing the mushroom duxelle mixture, toasting the bread, chop the parsley, and have them lined up and ready to go.
6 slices buttermilk bread
¼ cup melted butter
2 tbsp of olive oil
6 medium size Shiitake mushrooms, sliced
1 medium size Portobello mushroom, sliced
1 small shallot, minced
Salt and white pepper to taste
1 tbsp fresh parsley, chopped
2 tbsp virgin olive oil or truffle oil
6 thin slices of prosciutto, cut into bite size pieces
Preheat oven to 350°F.
Remove crust from bread slices and cut each slice into two triangles. Brush with butter and place in oven for about 12 minutes or until golden brown.
Heat olive oil on medium heat and add mushrooms, and shallots. Season with salt and pepper.
Sauté the mushrooms until tender. Remove from heat and allow to cool.
Chop the mushrooms into very small pieces, add the parsley, and virgin olive oil or truffle oil (whichever your prefer!).
Place a layer of the mushroom mixture on the toast, add slices of prosciutto and enjoy!
8466 St. Helena Highway
Rutherford, CA 94573
