Savory Mushroom Shortbread

Pair with Husch 2010 Syrah to bring out the earthy tones of Mushrooms.

9 Baby Bella mushrooms
1 teaspoon Tarragon
1 tablespoon Olive oil
1 ¾ cups all purpose flour
¾ cup grated Parmesan cheese
½ teaspoon coarse salt
½ small garlic clove, minced
Pinch cayenne pepper
2 sticks cold, unsalted butter
2 T grated Parmesan cheese

Slice mushrooms and sauté in olive oil and tarragon for 10 minutes. Dry on a paper towel. Preheat oven to 350°. Line a baking sheet with parchment. In a food processor, pulse mushrooms, add the rest of the ingredients except butter and 2 T of cheese. Pulse to blend. Cube butter and add a bit at a time. Pulse until dough comes together. Refrigerate for 1 hour. Roll dough into a snake and cut into 2 inch sections. Roll into a ball and dip into Parmesan cheese. Place on baking sheet, cheese side up. Bake for 20 minutes.

Husch Vineyards
Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724)
Hours: We are open 7 days a week from 10am to 6pm
Mailing Address: PO Box 189, Talmage, CA 95481
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