Zinfandel Dante Dusi-Mesquite wood Broiled Portobello Mushroom with heirloom tomato ratatouille and Parmesan crostini


Mesquite wood Broiled Portobello Mushroom with heirloom tomato ratatouille and Parmesan crostini
Recipe courtesy of Lenoard Gentieu, Papagallo II Yact, Morro Bay.
Pairing: 2008 Zinfandel, Dante Dusi vineyard

Service: Stuff warm mushroom with tomato mixture, top with little parm cheese and brown under broiler. Serve warm crostini on side.

Recipe:

  1. Wash and destem mushroom. Rub with olive oil and lightly season with Madagascar all-purpose spice. Madagascar All-Purpose Spice can be purchased by calling Leonard Gentieu at 805-441-1400 or visiting www.madspice.com.
  2. Broil over mesquite wood until tender aprox. 5 min. Note: If mesquite is not available use what you have or charcoal. Hold on side keeping warm.


Tomato Ratatouille:

  1. The heirloom tomatoes are very important to this dish. Use one small or 1/2 of a large tomato per mushroom. Wash and dice into pieces using 3 to 4 different varieties and colors. Place in salad bowl
  2. Add chopped green onions, diced fresh garlic, chopped parsley, chopped fresh basil, grated parm cheese, olive oil, balsamic vinegar adjust seasoning with all purpose spice. Option: add diced olives of your choice, feta cheese, blue cheese, dill, and gherkin pickle. Create your own.

Crostini : Slice French Baguette on the bias, lay out on sheet pan brush with mixture of olive oil and melted butter sprinkle on grated parm cheese and brown in oven.
 

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