Trio of wild mushrooms sandwich

Ingredients

2 thick cut pieces of bread, lightly oiled and seared on a flattop/grill
1 lb mixed mushrooms, cleaned and cut
1 tbsp garlic, minced
¼ tsp salt
2 cups fresh spinach
¼ cup marsala
¼ cup heavy cream
1 black truffle
1 tbsp olive oil

Directions

1

In a sauté pan, heat the oil and gently sauté the mushrooms until soft. Add the minced garlic and salt and cook for 1 minute more.

2

Add the marsala and bring to a boil and reduce by half.

3

Add the cream, bring to a boil and let slightly thicken.

4

Turn off the heat and add the spinach, mix until the spinach is wilted.

5

Pour the mixture over the toast and top with grated truffles. Enjoy!

Ingredients

 2 thick cut pieces of bread, lightly oiled and seared on a flattop/grill
 1 lb mixed mushrooms, cleaned and cut
 1 tbsp garlic, minced
 ¼ tsp salt
 2 cups fresh spinach
 ¼ cup marsala
 ¼ cup heavy cream
 1 black truffle
 1 tbsp olive oil

Directions

1

In a sauté pan, heat the oil and gently sauté the mushrooms until soft. Add the minced garlic and salt and cook for 1 minute more.

2

Add the marsala and bring to a boil and reduce by half.

3

Add the cream, bring to a boil and let slightly thicken.

4

Turn off the heat and add the spinach, mix until the spinach is wilted.

5

Pour the mixture over the toast and top with grated truffles. Enjoy!

Trio of wild mushrooms sandwich
IngredientsDirections

Suggested wine pairing:

2019 Muska Pinot Noir