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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
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)
- 3-4 Tbsp extra virgin olive oil
- salt & pepper
- parsley-small handful
- ½ a French Baguette
Instructions
- Caramelize the chopped onions by slowly sautéing them with extra virgin olive oil.
- Meanwhile, de-stem and slice the mushrooms.
- 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!
Try turning it into a pannini with arugula!
