Wild Mushroom Duxelles

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 6-8 as a light appetizer.


Mushroom Mixture:
1 pound Shiitake mushrooms, diced (remove stems)
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme, finely chopped
3 cloves garlic, finely diced

2 shallots, peeled and finely diced
2 tablespoons unsalted butter
2 tablespoons J Pinot Noir Robert Thomas
1 tablespoon balsamic vinegar
Juice of 1 lemon
½ cup creme fraiche
salt and pepper to taste


Preheat oven to 400°. Toss mushrooms in a bowl with olive oil, thyme, and garlic. Transfer to sheet pan large enough to hold the mushrooms in one layer. Roast uncovered for 20 minutes. Stir every ten minutes.
Saute the shallots in butter over medium heat until nicely browned. Add the Pinot Noir and reduce for 30 seconds. Remove pan from heat and add vinegar and lemon juice. Add roasted mushroom mixture to shallot mixture. Return to stove top at medium heat, add creme fraiche. Mix well, cook for 2-3 minutes. Season to taste.
Brush the bread slices with olive oil and toast for 7-8 minutes. The center of bread should be soft to the touch when done. Spoon the mushroom mixture over the bread slices and serve warm or room temperature.
Duxelles are a mixture of mushrooms, shallots, and herbs slowly cooked in butter. It's used to flavor sauces, soups, as well as served on its own. The earthy flavor of the mushrooms lends itself nicely to the fruity and sometimes spicy flavors of Pinot Noir.



Suggested Pairing: