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CHEF CHELSEA FARRAH KOPTKE

Domaine Rütz pairs with The Dancer's Pantry

We've paired up with chef, food blogger, and professional dancer, Chelsea Farrah Koptke, to deliver you a recipe that pairs in the most delicious way with our 2017 Domaine Rütz Maison Grand Cru Chardonnay. Check out the recipe below and be sure to follow Chelsea's creations on her food blog, 

The Dancer's Pantry!

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MUSHROOM & APPLE CROSTINI

Pair with 2017 Domaine Rutz 

Maison Grand Cru Russian River Valley

Chardonnay

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RECIPE

Ingredients: 

Serves 12. 

Produce:

  • 3 cups of Cremini or Button mushrooms- 2 cups diced, 1 cup rough chopped 
  • 1/2 of a yellow onion fine dice
  • 1 Gala apple small dice
  • 4 sage leaves chiffonade- (Chiffonade' is a slicing technique)

Baking and Spices: 

  • 1 tablespoon of dried thyme
  • 1-2 teaspoons of garlic powder (optional) 
  • Salt and pepper 

Other ingredients: 

  • French Baguette sliced on an angle, half inch thick
  • Vegan Butter- (I recommend Earth Balance- Soy free option) 
  • Olive Oil 


DIRECTIONS:

In a large skillet heat two tablespoons of vegan butter and diced onions. Sauté diced onions for 2-3 minutes with a pinch of salt and pepper. 


When onions begin to turn translucent add two cups of diced mushrooms, 1 tablespoon of dried thyme, and 4 fresh sage leaves chopped to the onions and butter and continue to sauté on medium heat for 3-5 min. 


Add chopped apples and the 3rd cup of mushrooms (roughly chopped) to the pan and stir to combine. 

*I like to keep the skins on the apples for the pop of color and the taste. If you prefer not have the skin, peel the apples before chopping. 

*I also recommend keeping the 3rd cup of mushrooms in slightly larger pieces to provide texture to the dish. 


Continue to sauté all ingredients together, adding another teaspoon of vegan butter if the ingredients are beginning to stick to the pan. 

*Be mindful that most vegan butters have some salt in them, so be careful not to over salt the ingredients as you cook. 

Taste as you go


When the apples have softened (they should still have a slight crunch) and most, if not all of the moisture has cooked out of the mushrooms turn the heat off and set ingredients aside. 


In another large pan heat roughly a tablespoon of olive oil on medium heat. Place 4-6 pieces of sliced baguette in even rows and sprinkle with garlic powder. Toast each side until the corners become golden brown. 

*If you prefer not to have garlic bread, this step is completely optional. 


When all of the bread is toasted, it's time to plate! 


Spoon the mushroom and apple stuffing on top of the garlic crostini's and finish with a pinch of black pepper and enjoy!