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Wild Mushroom and Poach Egg Bruschetta by Paul Cecconi, Brodo Kitchen

Wild Mushroom and Poach Egg Bruschetta by Paul Cecconi, Brodo Kitchen
Recipe Date:
February 24, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 4 thick slices of sourdough bread
  • 2 lbs mixed mushrooms (shimeji, portabello, etc)
  • 6 cloves roasted garlic
  • 1/2 onion diced small
  • 1 1/2 cups Stoneboat pinot noir
  • 1 cup homemade beef stock
  • 1 tbsp butter
  • 1 tbsp mixed fresh herbs (rosemary, thyme, italian parsley)
  • 1 tbsp wild honey

Roast Garlic

-Cut top off garlic and drizzle olive oil over each exposed head,  rub the olive oil over all the cut. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed. Remove from oven to cool, peel cloves and set aside.


-Brush sourdough slices with extra virgin olive oil, season with sea salt, cracked black pepper and toast in 350 degree oven until golden.

-In a skillet on medium heat, saute the onions with roasted garlic cloves until soft.

-Now add in mushrooms and cook for approximately 3 minutes.

-Add in Stoneboat pinot noir to deglaze.

-Add in beef stock and reduce by half.

-Finish with fresh herbs, butter and seasoning. 

Red Wine Syrup

-Add red wine and honey to seperate sauce pan, bring to boil, reduce heat and simmer until syrupy. 

-Poach egg until soft or medium, 2-3 minutes.


-Place the mushrooms mixture on top of the toasted sourdough.

-Top with soft poached egg

-Drizzle with red wine syrup

-Serve with Arugula salad and  pair with Stoneboat Pinot Noir.