• 3 tablespoons butter
  • ½ pound fresh crimini mushrooms, chopped
  • 2 garlic cloves, minced
  • 1/4 cup BRAZIN Old Vine Zin
  • ½ cup whipping cream
  • ½ cup crumbled blue cheese (about 2 ounces)
  • 18 ½-inch-thick diagonal bread slices cut from 1 sourdough baguette
  • Chopped fresh parsley
  • salt and pepper


Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 8 minutes. Pour in the Zinfandel and continue to sauté until the alcohol has been reduced (about 2 minutes). Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Season to taste with salt and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley and serve immediately.