Recipes from Susan Olenik's Kitchen
Appetizers for Valentine’s Day
Copetìn with Wild Mushrooms
prep: 45 minutes | 12 servings
*Try pairing this dish with our 2019 Olenik Vineyards "Jasper Apollo", Pinot Noir
Ingredients:
Butter
Wild Mushrooms (Shiitake)
Shallots
Salt & Pepper
Crushed Red Pepper
Brandy or Cognac
Comte Cheese
Copetin (mini empanada) Shell or Puff Pastry
Egg Wash
Directions:
Heat a sauté pan with olive oil and 1 TB unsalted butter. Slice 1/4 lb of wild mushrooms (Shiitake work great) and sauté with 1 shallot (finely chopped), add salt and pepper (season to taste) and 1/4 tsp crushed red pepper. Cook on low heat for 5 minutes. Add 1 TBSP of brandy or cognac to mushrooms and shallots. Cook on low hear until liquid evaporates. Set aside in a bowl.
Grate 1/4 cup of Comte cheese and add to mushroom mixture. Assemble in copetin (mini empanada) shells or puff pastry dough. Press closed in half moon shapes and score with end of fork. Brush with egg wash. Bake in oven at 375 degrees Fahrenheit for 12-14 minutes. Serve with a glass of Olenik Vineyards Pinot Noir