The Neighborhood Cellar The Neighborhood Cellar
The Neighborhood Cellar
The Neighborhood Cellar
The Neighborhood Cellar
The Neighborhood Cellar
The Neighborhood Cellar
The Neighborhood Cellar Crostini
White French baguette or Italian bread (not sourdough)
Extra virgin olive oil
Garlic clove

Preheat oven to 350. Slice the baguette crosswise (or at an angle if you’d like) into ¼ inch thick pieces. Place slices on cookie sheet and bake for 5-7 minutes (time will vary depending on the bread and your oven). Watch them carefully so they do not burn.

Remove when just golden brown. Slice one clove of garlic in half. Using your hand or fork, rub one side of each cooked crostini with the cut side of the garlic clove very quickly. Then, lightly brush each with the olive oil. Sprinkle with salt to taste. These can be kept for several days if tightly sealed in a plastic container.


The Neighborhood Cellar Sautéed Wild Mushrooms
This dish goes very well with many different kinds of wine but can be especially good when eaten with a bright but textured white wine with good citrus qualities such as Riesling – or even a “fatter” Semillion. It also goes very well with many Rhone-style reds.

¾ pound wild mushrooms of your choice. A blend of different types is preferable.
Crushed red pepper to taste
3 tablespoons extra virgin olive oil (or to taste)
1 tablespoon salt

Clean the mushrooms with a dry paper towel. Brush each one off to remove most of the dirt from the caps. Trim off any tough parts. You may also use a small nylon brush (made for cooking purposes) to clean them.

Place a large frying pan (big enough to hold the mushrooms without over-crowding) on the stove and turn the heat to medium. Once the pan is hot add the mushrooms and sprinkle with the salt. Mix them around so the salt gets distributed throughout. Once the mushrooms start to release water, which could take 5-7 minutes, stir the mushrooms around some more.

Let them cook like this – turning them as needed - for approximately 20-30 minutes – longer in some cases. Cooking time will vary depending on the mushroom type and your stove. You’ll know when they are almost done because they will be smaller in size, limp, and will look moist. When they are done, remove from heat, add red pepper to taste, and olive oil. Mix well. Serve with bread or crostini – or as a side dish.


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The Neighborhood Cellar "...really good wines, are emerging from the most unexpected corners of North America, and now is a good time to start paying attention to them."
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The New York Times
Jan. 31, 2007

The Neighborhood Cellar
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