Finely sliced, sautéed mushrooms with Sangiovese: an explosion of flavours

The vivacity of Sangiovese transforms fresh mushrooms into an irresistible topping for toast. Sautéed in wine and enriched with a mix of aromatic herbs, the mushrooms capture every flavour, releasing an explosion of taste with every mouthful. The perfect hors d’oeuvre: serve it, following our suggestions!

Ingredients:

Instructions:

To prepare our “trifolati” (“truffled”) mushrooms with Sangiovese b.io begin by cutting the mushrooms in thin slices.

Pour the extra virgin olive oil into a non-stick frying pan. Add the peeled cloves of garlic.

Warm the oil over medium heat and sauté the garlic lightly.

If you have chosen porcini among your mushrooms, put these in the pan first, because they are firmer; sauté them on a lively heat for a couple of minutes. Then add the other mushrooms.

Raise the heat – this helps maintain their texture – and deglaze with half a glass of Sangiovese b.io.

Stir delicately, add a pinch of salt, and allow the wine to evaporate.

Cover the pan and continue cooking for another 5-6 minutes.

Turn off the heat, add pepper to taste, and two tablespoons of chopped parsley. In the meantime, toast 4 slices of bread, pour a drop of olive oil on them and put the cooked mushrooms on top.

Three ideas for making your bruschette even more delicious!

Follow the recipe for the sautéed mushrooms. When they are ready:

• Mushrooms and brie: Place some small slices of brie on the toasted bread and cover with the mushrooms. Put briefly in the oven, until the cheese has melted. Serve hot.

• Mushrooms and fresh cherry tomatoes: Cut the tomatoes in half and season them with olive oil and salt. Put the mushrooms on the toasted bread and add the seasoned tomatoes on top. 

• Mushrooms and pesto: Spread a layer of pesto on the slices of toasted bread and add the mushrooms.

Enjoy your bruschette with sautéed mushrooms with a nice glass of Sangiovese: its refined yet assertive characteristics create the ideal balance for highlighting the earthy, umami flavour of the mushrooms. The wine’s complex aromas, with their fruity and floral notes, enrich and enhance the nuances of the mushrooms, creating a tasty and harmonious accompaniment. 

Find out more about Sangiovese, the main grape variety of Italian viticulture!

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