This yummy tapa is delicious and easy to make! The salty prosciutto combined with the meaty texture of the mushrooms and creamy blue cheese is a winner. It can easily be doubled or tripled to feed a crowd! Pair with Bokisch Tempranillo, Monastrell or Graciano
Author: Liz Bokisch
Ingredients
3-4 oz shitake mushrooms
8-10 brown crimini mushrooms
4 slices Prosciutto (cut into strips)
½ onion (chopped)
¼ cup Bokisch Albarino
Blue Cheese of your choice (Point Reyes Original Blue is great)
When onions are just browning add the mushrooms and continue on low to medium heat until mushrooms are soft and glistening (~10 minutes)
Move mushrooms to one side of the pan and add the add prosciutto. Saute the prosciutto for 1-2 minutes and mix into the mushrooms. (Hint: It's easier to use scissors to cut the prosciutto directly into the pan!)
Add ¼ cup Albarino and let simmer until reduced by half.
Sprinkle with chopped parsley, add salt and pepper to taste.
Meanwhile, toast your baguette slices and spread with blue cheese.
Serve the mushrooms on top of each slice for a tapa or in a bowl for everyone to serve themselves!
Notes
This is great for entertaining because you can make this in advance and reheat when ready to serve.
Try turning it into a pannini with arugula!
Recipe by Liz's Kitchen at https://www.lizbokisch.com/mushrooms-prosciutto-and-blue-cheese