Mixed Mushroom on Herbed Muffins
Main Dish - Vegetable Recipes
Mixed Mushroom on Herbed Muffins is a nice summertime vegetarian salad recipe. It is also excellent as a vegan salad. It pairs with rose and various red and white wines. The red wines include: Carmenere, Red Burgundy, Red Bordeaux, Nebbiolo, and Northern Rhone. The white wines include: White Burgundy and Chardonnay. Chef Vivant's recommended wine pairing is Chardonnay and White Burgundy. Enjoy!
Mixed Mushrooms on Herbed Muffins
Halve any large mushrooms. Heat 2 teaspoons of the olive oil in a heavy-based skillet until smoking, add the mushrooms, but do not crowd the pan. Season and fry over a high heat for 5 minutes, or until they start to release their juices. Remove the mushrooms and drain on paper towels, set aside, continue cooking process until all the mushrooms are cooked.
Add the rest of the oil and half the butter to the pan and heat until the butter melts. Add the garlic and stir for 1 minute.
Return the mushrooms to the pan, then increase the heat to high and fry for 5 minutes or until they are tender and starting to crisp. Stir in the remaining butter and 2 tablespoons each of parsley and chives, drizzle with the vinegar and season.
Mix the soft cheese with the remaining parsley and chives. Split and toast the muffins. Spread the soft cheese mixture over the muffin halves and place on serving plates. Top with the mushrooms and garnish with the whole chives.
Pairs with rose and various red and white wines. The red wines include: Carmenere, red burgundy, Viognier, Red Bordeaux, Nebbiolo, and Northern Rhone. The white wines include: White Burgundy and Chardonnay. Chef Vivant's recommended wine pairing is Vioginer (red) and Chardonnay and White Burgundy (white).
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Go to the following pages for more information on various red wines and white wines. red wineswhite wines