This post was sponsored on behalf of Maison Louis Jadot Wines via One2One Network. All opinions are 100% my own. Please drink responsibly.
Mushroom & Steak Bruschetta is an easy to make appetizer that’s perfect for everything from date night to your next cookout!
Bruschetta is one of my go-to appetizer options in the summer. It’s so easy to make and the flavor combinations are endless! I make it for birthday parties, cookouts, BBQs (more on this soon!), date night, and girl’s night with my friends. I put together a 3 to 4 options and we make a meal of the bruschetta. It’s great! And there’s nothing better I love with my bruschetta than a great glass of wine.
Long before I was old enough to drink, I’ve been seeing the Maison Louis Jadot Wine label. My mom would keep a bottle of beaujolais on the counter and the label just always looked interesting to me. It wasn’t the same as the other wines she would buy. Maybe that’s why the Jadot wines have always been one my trusted wine brands. I know when I grab a bottle, the wine is going to be good. It doesn’t hurt that Jadot is the #1 brand of French wine in the US and has a reputation of being one of the most revered wine houses in Burgundy. What can I say, I like good wines.
We like to have friends over during the week and small get togethers on the weekend. There’s always food involved and I’m all about keeping it easy. Last weekend we had a few people over, I grabbed some Louis Jadot and we made a night of it!
I picked out the Beaujolais-Villages and Marcon-Villages Chardonnay this time and I’m so glad I did! The Beaujolais has a delicious dark fruit flavor that pairs beautifully with the earthy mushrooms and steak. The tannins cut through the meat for a combination you don’t want to pass up. It’s savory and succulent all at once. I’m getting hungry just thinking about it!
For the Chardonnay, I went a little out of my normal pairing box. I’m a pretty hardcore sauvignon blanc girl. I like the mineral, dry, tartness with fruit flavors. While I do enjoy a good chardonnay, they’re usually very buttery and I like something brighter. That is not the case with this chardonnay. If I had to draw a line and put all the white wine varietals on it, I’d definitely put this chardonnay on the pinot grigio/sauv blanc end of the spectrum. This chardonnay is well balanced and may just be one of my new favorite wines. I ever got my mom a bottle for her birthday, we have the same taste in white wine, and she loved it! Score one for Louis Jadot! Since this wine it nice a light with a little acid I paired it with a refreshing watermelon & avocado bruschetta. It was fantastic!
These bruschetta recipe are sure to be a hit at your next party! They’re so easy to make and let you spend time with your friends being the host or hostess you want to be instead of hiding in the kitchen all night.
For more information about Masion Louis Jadot Wines you can head over to their website, or follow Jadot on Facebook, Twitter, and Instagram. To find Jadot wines near you try the handy dandy wine locator!
- 2 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- 8 ounces crimini (baby bella) mushrooms, rinsed, dried and sliced
- 1/2 tablespoon fresh parsley, finely chopped
- Salt & pepper, to taste
- 10 to 12-ounce sirloin or ribeye steak, cooked medium & rested
- 1 loaf baguette, cut into 1/2-inch slices
- Unsalted butter
- Heat a large skillet over medium to medium-high heat. Melt 2 tablespoons of butter.
- Add the Worcestershire sauce to the butter and stir to combine. Add the mushrooms and stir to coat.
- Cook for 5 to 8 minutes until the mushrooms are cooked thru and are browned. Season with salt and pepper to taste, sprinkle the parsley over the mushrooms and stir to combine. Turn the heat to low while you prepare the rest fo the dish.
- Spread you bread slices onto a parchment paper or Sil-Pat lined baking sheet. Spread each piece with a thin layer of butter.
- Turn your oven to broil and toast the bread until golden, about 1 to 2 minutes. Watch your bread so it doesn't burn! Repeat as need until all your bread is toasted. Remove the toasts from the oven and set aside.
- While the toasts cool, thinly slice your steak across the grain of the meat. Cut the slices into smaller pieces as needed so they will fit on the toasts.
- Remove the mushrooms from the skillet to a cutting board and rough chop them into smaller pieces.
- Place 2 or 3 slices of steak on the toasts, stacking them if needed. Top the steak with 1 to 2 tablespoons of the mushrooms. Serve immediately.