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This is like a double whammy for many of your faces.

I’m pretty sure mushrooms and goat cheese are strictly in the “loathe” category for many people? Luckily I’m not one of them. Apologies. Sort of.

Okay. I’m at least semi-compassionate regarding the mushrooms, which is a lot more than I can say about other aspects of my life. Emphasis on the “semi” though. I used to be a mushroom hater too. My dad swore up and down (he still does) that they are a fungus that should not be consumed. I agreed, mainly because I was lazy and afraid of trying new things. And because canned mushrooms dumped on sub par pizza does not a mushroom lover make. Ever.

12 ounces mini mushrooms, portobellos/white, stems removed if desired
1/2 cup red wine
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 garlic cloves, minced or pressed
2 teaspoons fresh thyme leaves
2 teaspoons freshly chopped oregano
1/4 teaspoon pepper
1/4 teaspoon coarse sea salt
2 tablespoons freshly chopped parsley
1 loaf of artisan grain bread or 1 baguette, sliced
4 tablespoons unsalted butter, softened butter
1/2 teaspoon garlic salt
12 ounces goat cheese, softened

Click here for the full recipe!