Recipes & Pairings

Sourdough Toast with Stracciatella, Pickled Shallot & Grilled Porcini

A vibrant, earthy appetizer made to impress — elevated by aged Rioja whites.

The art of simple sophistication

Hosting doesn’t have to mean stress. Sometimes, the most memorable dishes are the simplest — built on great ingredients, prepared with care, and paired with the perfect wine. These Sourdough Toasts with Stracciatella, Pickled Shallot, and Grilled Porcini are a host’s dream: rustic, elegant, and full of flavor. Creamy, tangy, and earthy all at once, they bring together texture and aroma in every bite.

To make the moment extraordinary, pour a glass of Rioja White — or even better, a Reserva or Gran Reserva Blanco. These wines — rich with layers of citrus, honey, toast, and subtle oak — add depth and finesse to the creamy stracciatella and smoky porcini. Their balanced acidity cuts through richness while their complexity mirrors the dish’s earthy, savory tones. It’s a pairing that transforms a simple appetizer into an unforgettable opening act — a celebration in every bottle.

Ingredients

For the Toast

• 4 slices sourdough bread
• 1 garlic clove
• 8–12 oz porcini mushrooms
• 8 oz stracciatella cheese
• 3 Tbsp butter
• ½ lemon
• Olive oil
• Salt

For the Pickled Shallots

• 4 large shallots, thinly sliced
• ¾ cup water
• ½ cup red wine vinegar
• ¼ cup sugar
• Pinch of salt
• 1 bay leaf

For Garnish

• 3 sprigs parsley, leaves removed
• 3 sprigs tarragon, leaves removed

Method

Pickled Shallots

1. In a small saucepan, combine the water, red wine vinegar, sugar, salt, and bay leaf.
2. Heat until the sugar dissolves completely, then pour the hot brine over the sliced shallots.
3. Let cool to room temperature, then refrigerate until ready to use.

Toast and Mushrooms

1. Toast both sides of the sourdough slices over a grill, cast iron pan, or toaster oven until golden and crisp.
2. Heat a cast-iron skillet over medium-high heat.
3. Cut the porcini mushrooms in half lengthwise and score the cut side to create a crosshatch pattern for even cooking.
4. Add a drizzle of olive oil to the pan, then place the mushrooms cut-side down. Cook until golden brown.
5. Add butter and continue cooking, basting the mushrooms for about one minute.
6. Squeeze lemon juice over top, remove from heat, and season with salt.

To Assemble

1. Rub each toast with the garlic clove while still warm.
2. Spread a generous layer of stracciatella across each slice.
3. Slice the mushrooms into bite-sized pieces and layer them over the cheese.
4. Garnish with pickled shallots, parsley, and tarragon leaves.

Serving Suggestion & Pairing

Serve these toasts as an elegant starter or as part of a shared table. Pair them with an Aged Rioja Blanco Reserva — its silky texture and notes of dried fruit and toasted oak echo the warmth of the grilled mushrooms and balance the creamy stracciatella. For a special evening, open a Gran Reserva Blanco: its depth and complexity turn this simple dish into a moment worth remembering.

Aged Rioja whites bring grace to every gathering — a celebration in every bottle.