Ingredients:

Sauce:
½ cup diced white onions
2 cloves diced garlic
½ cup diced dried cherries
1 cup ZD Cabernet Sauvignon
Olive oil for sauté

 

8 Shitake mushrooms
3 slices smoked bacon, cooked and finely chopped
1 slice peach
1 roll Skyhill Rigoatta goat cheese

 

 

Directions:

Sauté onions and garlic until translucent. Add cherries and 1/2 cup Cabernet and reduce. Add 2nd ½ cup Cabernet and cover, maintaining low heat to soften mixture. Allow to cool and puree in blender to even heavy consistency (add more Cabernet if necessary).

Sauté caps of Shitake mushrooms in olive oil or butter. Place slice of Rigoatta goat cheese on top of mushroom. Spoon cherry sauce over cheese. Sprinkle bacon over sauce. Top with small slice of peach.

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