Easy Farm-to-Table Appetizer: Wild Mushroom Tartine Recipe


Wild Mushroom Tartine

Here’s a New Year’s Eve resolution to consider: More recipes, less stuff. Any time we ring in the New Year or look to celebrate at an event in our Wisconsin farmstead kitchen, we love to try winter comfort food recipes like this Wild Mushroom Tartine with an herb-infused cream sauce. We enjoyed this dish at SHED, a community-focused food enterprise in Healdsburg, California, when we visited Sonoma County this past fall and lucky for us, Chef Bryan Oliver was willing to share it.

While my husband, photographer John Ivanko, and I and have always loved to travel, we’ve realized the best souvenir is a recipe from a great road trip meal. Recreating flavors like this tartine quickly transport us back to a treasured time and place. I recall vividly the sun-drenched upper room at SHED where we dined, the 2015 Dark Horse Truett-Hurst wine with aromatics of dark currents and mocha paired with the tartine and, most importantly, the inspiring, sustainability-minded people we met that day in this community, including Paul Dolan, winery owner and president of the Demeter Association, a leading non-profit championing biodynamic practices to heal the planet through agriculture.

Tartine Paired with Dark Horse Truett-Hurst  

“I could quickly see and taste the difference in the quality of the fruit and the wine once we went organic and that continues to inspire my quest to improve wine quality through better farming practices,” shares Paul Dolan, a fourth-generation California farmer and vintner. Dolan is the first to successfully bring the “triple bottom line” approach to wineries, creating a business that is environmentally sound, socially just and economically viable.

“On this journey, I quickly realized how damaging chemicals are on the biological life of our soil, elements which eventually gets washed downstream and affect the health of our waterways,” adds Dolan.

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