With the holidays around the corner, I have no doubts you’ll be doing your fair share of entertaining and party-hopping this season, as will I. Around this time of year, I always look for recipes that are as suitable to bring to a fancy party as they are to a casual dinner on the patio. (Yes, it’s still patio weather here in Santa Barbara due to this Indian summer that doesn’t seem to want to end!) While recipe hunting online, I stumbled across a delicious mushroom toast recipe in celebration of J. Lohr Pinot on the Patio™. With mixed mushrooms, butternut squash and toasted hazelnuts, this fall-inspired dish is perfect for the season.
J. Lohr Vineyards & Wines
The family-owned J. Lohr Vineyards & Wines was founded by Jerry Lohr, who was among the first to recognize the potential of growing quality grapes in Monterey in the 1970s. In 1972, he planted 280 acres in Monterey’s Arroyo Seco appellation. Two years later in 1974, J. Lohr Vineyards & Wines was established.
Today, J. Lohr has more than 1,400 acres of estate vineyards throughout Monterey County — an area known for its heavy winds, fog and well-draining soils, allowing cool-climate Chardonnay and Pinot Noir to thrive here. They also farm several thousand acres throughout Paso Robles, from which they produce higher-end Bordeaux and Rhône-style wines.
J. Lohr Estates Falcon’s Perch Pinot Noir
Falcon’s Perch Pinot Noir is produced from grapes grown in select vineyards throughout Monterey County. Named for the bird which made its home in the lone pine tree among the vines, protecting the grapes from surrounding pests, this medium-bodied Pinot showcases aromas of bright red cherries and spiced currants. On the palate, red fruit flavors are accented by notes of blood orange, oregano and baking spices, with a structured finish.
While Pinot Noir is known for being a very food-friendly wine, the warming spices and vibrant fruit characteristics of this wine make it a natural choice for a variety of fall/winter appropriate dishes, especially those showcasing dried herbs and spices. Think paella with spicy chorizo, Cajun-spiced dishes, sausage and sage stuffing or braised pork with spiced plums… Hungry yet?
But in the spirit of entertaining this fall and winter, I was immediately drawn to this elevated version of mushroom toast from J. Lohr (found on their website), highlighting some of fall’s bounty. Don’t be surprised if you find me bringing this to your next party! Enjoy.
Warm Salad Of Mushrooms, Butternut Squash And Feta On Toast
Ingredients:
- 1 Butternut Squash, peeled and cut into large chunks (I would also try it with sweet potato for a slightly different twist)
- 2 Pounds Mixed Mushrooms, like Crimini, Portabello, Shiitake…
- ½ Cup Hazelnuts
- 2 Shallots, minced
- 3 TB Sherry Vinegar
- 9 TB Olive Oil
- 2 TB Butter
- ½ Cup Flat Leaf Parsley
- ¼ Cup Chives, sliced
- Freshly Grated Nutmeg
- 4 Oz Greek Feta, crumbled
- 5 Cups Mixed Leaves, like Treviso, Spinach and Mache (I used arugula and it was great)
- Salt and Freshly Ground Black Pepper
- 6 Slices Toasted Brioche (or Baguette)
Directions:
Preheat oven to 400°F. Place butternut squash into a large bowl together with 2 tablespoons of the olive oil and mix well. Season with salt, pepper, and nutmeg to taste. Place butternut mixture on a parchment-lined baking tray, and bake for about 25 minutes or until tender.
In a small bowl, combine shallots and the sherry vinegar with ½ tsp. salt. Whisk in 5 tablespoons of olive oil and set aside.
Toast hazelnuts on a baking sheet for about 8 minutes. Allow to cool and crush roughly in a mortar and pestle. Slice or tear mushrooms into 2-inch pieces.
Heat a large sauté pan and add the remaining olive oil and the butter. When butter is foaming add mushrooms and sauté until caramelized and crispy (you may have to do this in batches to avoid overcrowding the pan).
In a large bowl, mix the salad leaves, herbs and sherry vinaigrette. Place a slice of toast on each plate and top with the salad, mushrooms and butternut squash. Sprinkle the feta and hazelnuts on top and serve.
