The Amuse: Asian Mushrooms on toast for our Autumn style pre Christmas Dinner Party with Bacco Wines

October 26, 2018 in At Home, Singapore, Table Tales Singapore

The Amuse: Asian Mushrooms on toast for our Autumn style pre Christmas Dinner Party with Bacco Wines

October 26, 2018 in At Home, Singapore, Table Tales Singapore

The Amuse: Asian Mushrooms on toast for an Autumn style pre Christmas Dinner Party with Bacco Wines

With christmas around the corner, this is the best time of the year to throw a stunning dinner party – or to cook up a few delicious dishes. Inspiration taken from autumn: warm or cold. We embark on a celebration of this season with easy to make dishes and delicious wines to pair. All set to impress your family & friends or just have an amazing meal!!

We asked Daan from @wineandcooking to give us his recommendation for an Autumn style pre Christmas Dinner Party, paired with wines from Bacco Wines. 

THE MENU

This 4 course menu is easy to make and all dishes are individually as delicious. The dishes are focused on Autumn and trying to provide the ideal pre-xmas dinner party. Much of the prep you can do in advance, so it’s easy done when your guests arrive. Not in the mood for a 4 course dinner: all dishes are good on their own, simple to create yet delicious. Try out the wines to match and let us know what you think? For special discounts on the featured wines, please keep reading!

Asian Mushrooms on Toast
Pojer & Sandri Brut

Ricotta, Tomato, Crispy Parmesan & Parma
Jasci & Marchesani, Trebbiano D’ Abruzzo

Roast Chicken
Sesta Di Sopra, Rossa di Montalcino 2012

Chocolate Mousse with hidden Fresh Fruits

THE AMUSE: ASIAN MUSHROOMS ON TOAST

Autumn needs mushrooms, but we can’t hide the fact we are in Singapore. So we add in a delicious Asian twist – don’t tell your guest and let them be surprised.

The tarragon will add in that sweet and surprising flavour that you find in Vietnamese soups or dry noodles. That punch to those delicious earthy and sweet cooked mushrooms. The cream brings it together.

HOW TO MAKE THIS AMUSE

  1. Cook the mushrooms, onions, and leeks until translucent, add in the garlic for the last minute or so.
  2. Up the heat and poor in a good swig of wine and cook till all wine is gone. You want a sticky and saucy mash. Make sure it’s quite dry.
  3. Turn off the heat, season and add in parsley and tarragon.
  4. Taste! You can’t take flavours away; so start with small amounts and add as much as you like.
  5. Save some for the plating.
  6. When you are happy with the flavours: serve on small slices of bread, and sprinkle more greens on top – delicious!!

INGREDIENTS

  • 500gr mushrooms
  • 1 onion
  • 1 leek
  • 2 cloves of garlic
  • Tarragon (dried or fresh)
  • Parsley (dried or fresh)
  • White wine to cook
  • 2 tblsp cream
  • 4 slices of bread

THE WINE: POJER & SANDRI BRUT

As this is the start of the menu, we want something that can be served without food as well. Since 1975, creative duo Pojer & Sandri grow their grapes on different altitudes which results in ideal conditions for bubbly wine: sunny days & cooler nights.

This wine uses the traditional method for sparkling wine (like champagne) meaning second fermentation in the bottle. Try this because seriously, who needs champagne?

Love to start a meal with some bubbles! This wine will go perfectly well with the cream and the slightly sweeter flavours, it’s acidity will cut straight to those. Explain it as the lemon served with fried calamari. Super!!

BACCO WINES

All dishes above are paired with Italian wines from our wine partner Bacco Wines. Want to get the wines featured in this article?
Head over the baccowines.com, order a case of 6 bottles including at least 1 of the above* and get 10% off your entire order with voucher TTSG19. Make sure you've registered yourself as a member via info@baccowines.com to get the members pricing!

*pending stock availability

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    About The Author: Daan Suijlen

    Daan is a Food & Wine writer, home chef and certified sommelier (WSET). His passion for food started at an early age - cooking with his grandmother. These days he focuses on food & wine pairing: recipes that are easily done and paired with an interesting wine. He loves to tell the stories behind the wines and tries to explain the logic of the wine and food combination. It's all about great food with even better wine! Follow @wineandcooking for everyday posts about wine and food, and please share yours!

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