Beer & Wine Pairings
Wine and Cheese Pairing(s) for :
Recipe of the Month: September
Wild Mushroom and Goat Cheese Sandwiches
Ingredients
5 Tbsp
Olive Oil
1 large
Spanish onion, thinly sliced
2 Tbsp
Butter, softened
1 head
Frisee lettuce, washed and dried
125g
Woolwich Dairy Chevrai or Goat Brie
1 Tbsp
Balsamic vinegar
1 tsp
Sugar
pinch
Salt and pepper
375g
Mixed wild mushrooms
1 Tbsp
Chopped garlic
2 tsp
Lemon Juice
1
Square focaccia bread
Preparation
For onions, heat oil in skillet on medium heat. Add onion slices and season with salt and pepper. Sauté for 3 minutes or until softened. Turn heat to low, stir in balsamic vinegar and sugar and sauté for 12 minutes longer, stirring occasionally or until onion slices are a browned, thick mass.
For mushrooms, heat oil in a skillet on medium heat. Add mushrooms and sauté for 2 minutes or until almost cooked through. Add garlic and sauté for 1 minute more or until fragrant. Remove from heat, sprinkle with lemon juice and season with salt and pepper.
Cut focaccia into four pieces, and split each piece open. Butter the bottom half of each square. Place frisee on buttered side. Top with mushrooms, onions, goat cheese. Place second side on top and press down