Kono Wines Pinot Noir paired with Mushroom Crostini
Its mushroom season and the earthy flavours of mushrooms match perfectly with our Kono Pinot Noir. We’ve found this delicious little recipe for Roast Mushroom Crostini with Pinot Noir and Herbs. Although it seems a bit of a waste to cook with your Kono Pinot Noir – it does give you an excuse to open the bottle and enjoy a glass while you prepare.
The recipe is easy and quick– ready in 20 minutes.
3 cups mushrooms cleaned and cut into large pieces (button and or brown mushrooms work well)
3 sprigs of fresh thyme – leaves removed and roughly chopped
1/4 cup Kono Wines Pinot Noir
2 tablespoons butter
2 good-sized cloves garlic – crushed (or 3 smaller ones)
2 tablespoons olive oil, plus extra for drizzling
Crushed sea salt
¼ teaspoon each of salt and pepper
Ciabatta or Sourdough bread sliced, each slice cut in half
Fresh parsley or basil leaves chopped for garnish
Soften the butter and mix in the crushed garlic.
Set the oven to 200 degrees Celsius.
Toss mushrooms, wine, thyme, olive oil, salt and pepper in a baking dish and stir to coat evenly.
Top mushrooms with the garlic butter. Roast mushrooms in oven for 5 minutes. Stir again to spread the garlic butter evenly.
Roast for another 10 minutes, or until the mushrooms are soft and turn golden brown.
In the meantime, spread the bread slices in a single layer over a baking tray.
Drizzle generously with olive oil – sprinkle with cracked rock salt.
Pop the bread into the oven while the mushrooms roast. Toast the bread until golden brown, then remove from the oven.
Spoon mushroom mixture over grilled bread and top with fresh parsley or basil.