White wine mushrooms on garlic toast


Lately I’ve been getting to know the lovely drops from Austerity Wines. While I am no expert in food-and-wine pairing, what I love about Austerity’s wines is their drink-ability - they are the perfect everyday bottle, an elegantly smooth pour-and-sip wine that pairs perfectly with so many occasions and flavors.

Austerity Wines possess the cool, laid-back charm of it’s Californian roots. The wines are made from top quality, reasonably priced fruit from California’s Central Coast. The result is premium, easy drinking wines that are luxurious, yet accessible.

Earlier this month, we were lucky enough to attend the New York chapter of Simply Elevated, a chef and winemaker dinner series hosted by Austerity Wine and The Feedfeed. At Feedfeed’s Bushwick headquarters, we shared in an intimate evening of incredible Spanish-inspired dishes prepared by Michael Chernow of Seymore's and his team. The highlight of the night was a white wine sangria made with Austerity Chardonnay Arroyo Seco 2016, which I enjoyed so much, I went straight home and made my own fruit-loaded version - see my bonus recipe below. White wine sangria will be on high rotation in my house this Summer.

My main recipe this post - white wine mushrooms with garlic toast - is my nod to Michael Chernow’s paella served with wild mushrooms and roasted garlic. Austerity wines are rather perfect for cooking – affordable, with lots of deep, intricate flavors. The chardonnay adds a deep, tangy, woodsy note to the mushrooms, bringing out the earthiness. When you have finished cooking, drink the rest with your meal!


Inspired by Austerity Wine x FeedFeed Simply Elevated dinner

White wine sangria

3 parts chardonnay (I used Austerity 2016 Arroyo Seco Chardonnay)
2 parts sparkling mineral water or club soda
1 part apple juice (for sweetness)
Add fruit and mint! I used apple, orange, raspberry, and figs.

Combine all the ingredients and serve!


White wine mushrooms on garlic toast

Serves 4, as a snack

extra virgin olive oil
2 French shallots, finely sliced
2 cloves garlic, finely chopped
500g mixed mushrooms, torn or sliced
3 sprigs thyme
1/2 cup dry white wine (I used Austerity Chardonnay)
2 tbsp salted butter
½ lemon
handful of parsley, leaves picked
sea salt and black pepper

Garlic toast
4 thickly sliced pieces of sourdough or rustic bread
1 clove garlic, halved
Olive oil

In a large skillet over medium-high heat, add a drizzle of extra virgin olive oil, along with the shallots and garlic. Sizzle for 20 seconds and then add the mushrooms, thyme, a little more olive oil, and season well with 2 big pinches of sea salt and black pepper. Cook for 7-9 mins until softened and caramelized. Add the wine to deglaze the pan, and cook for 2 mins, undisturbed. Turn off the heat, and immediately add the butter and a squeeze of lemon. Taste and season with sea salt and black pepper, if required.

Heat a grill pan or skillet on high and when hot, add the sliced bread to the dry pan. Leave to char for 1-2 minutes, and then turn over and char the other side. Remove from pan and immediately rub both sides with garlic. Drizzle over some extra virgin olive oil, and then top with the mushrooms. Scatter with parsley and enjoy with a glass of cold chardonnay.

This blog post has been sponsored by Austerity & TheFeedfeed - all opinions are my own.