Trio of Wild Mushrooms Sandwich
2 thick cut pieces of bread, lightly oiled and seared on a flattop/grill
1 lb mixed mushrooms, cleaned and cut
1 tbsp garlic, minced
¼ tsp salt
2 cups fresh spinach
¼ cup marsala
¼ cup heavy cream
1 black truffle
1 tbsp olive oil
PAIRED WITH: Brooks Muska Pinot Noir
1. In a sauté pan, heat the oil and gently sauté the mushrooms until soft. Add the minced garlic and salt and cook for 1 minute more.
2. Add the marsala and bring to a boil and reduce by half.
3. Add the cream, bring to a boil and let slightly thicken.
4. Turn off the heat and add the spinach, mix until the spinach is wilted.
5. Pour the mixture over the toast and top with grated truffles. Enjoy!
