I paired Lanciola Chianti with the Tuscan Pine Nut Mushroom Bruschetta, Lanciola Chardonnay with Truffled Mac & Cheese and Lanciola Vin Santo with Pistachio Biscotti. An easy menu to prepare in advance and keep warm during the tasting and simple to serve to guests. The mushrooms with the young, fruity Chianti was a great pairing! The bruschetta would also be great served on a grilled steak and served with Chianti!
John's favorite was the Tuscan Pine Nut Mushroom Bruschetta. We are big mushroom fans and this was especially nice with a mix of mushrooms. I did run my finished dish through the food processor for ease of serving to a crowd, but for at home I would have left them in slices. Whichever way you choose is perfectly fine. I served the mixture on a slice of rosemary bread, which was a nice change from a baguette.
TUSCAN PINE NUT MUSHROOM BRUSCHETTA
12 ounces of mixed mushrooms, sliced (I used oyster, cremini and button)
1 Tablespoon dried Porcini mushrooms, crushed into powder
3 Tablespoons Olive Oil
2 Tablespoons Fresh Sage, chopped
2 cloves Garlic, minced or crushed
Salt & pepper to taste
2-3 Tablespoons Sherry or Marsala
1/4 cup Pine Nuts, toasted
1 Tablespoon Lemon Juice
1 ounce Pecorino Romano, made into curls with vegetable peeler, or grated
Heat oil in a saute pan over medium high. Add garlic, porcini mushrooms and fresh mushrooms and season with salt & pepper. Cook about 5 minutes allowing mushrooms to release their juices. Add lemon juice and sherry or marsala.
Continue cooking about 5 more minutes until most of juices have evaporated. Stir in pine nuts and fresh sage and remove from heat. Allow to cool a few minutes, taste and adjust seasonings.
Place a tablespoon or so of the mushrooms onto a small slice of crusty bread and top with a cheese curl.
Enjoy!
Here's a fun photo of Giancarlo and his Lanciola wines at The Boulevard Market a couple years ago! Get them if you can, his wines are fantastic! I'll share the rest of the tasting menu recipes later this week!
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