Pickled Baby Button Mushrooms, Whipped Goat’s Cheese & Asparagus Bruschetta … and Avondale Armilla MCC!

“The greatest celebration is not a wedding or a birthday. It’s the opening of a bottle of MCC and savouring every sip.” – Anonymous.

If that’s the greatest celebration, then enjoying a superb bubbly with fine food must be second best.

Here’s the recipe.

Ingredients:

250g baby button mushrooms

250ml white wine vinegar

250ml water

Handful mixed herbs and spices of your choice

3 Tbsp sugar

1 Tbsp salt

100g chevin style goat’s cheese

100g crème fraîche

100g asparagus, peeled into ribbons

Olive oil

Red wine vinegar

Salt & pepper

Toasted baguette slices for serving

Method:

  • In a small pot combine vinegar, water, salt & sugar.

(At this point you can add any robust herbs like thyme, rosemary or oregano and a few teaspoons of spices like mustard seeds, peppercorns or chilli flakes.)

  • Bring the mixture to a simmer.
  • Slice the baby buttons in half and place in a large glass jar. Pour over the hot pickling liquid and seal the jar. Make ahead of time so the mushrooms can cool before serving.
  • Whisk the goat’s cheese and crème fraîche together until light and fluffy.

Spread over the warm toasted baguette.

  • Dress the asparagus ribbons with a little olive oil, vinegar, salt and pepper. Place a few onto each bruschetta.
  • Remove baby buttons from the jar, drain off the pickling liquid and liberally dress the bruschetta with them. Sprinkle over some salt and chilli flakes and serve.

Avondale Armilla Blanc de Blanc MCC

Made from organically-grown chardonnay grapes, Armilla has had the time to develop an exceptional character and impressive elegance. It is lively on the palate with hints of citrus which plays well with the rich and creamy goat’s cheese and tart pickled mushrooms. The bright citrus flavours lighten the tangy goat’s cheese and enhance the fresh asparagus. On the nose you can enjoy baked apples while hints of quince and hazelnuts on the palate play with the savoury bruschetta exceptionally well.

Cheers!

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