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