» Anthony Smook Chardonnay
Asparagus Avocado Mushrooms
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8 Large Mushrooms, stalks gently twisted out
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4 Fresh Asparagus Spears
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1 Avocado
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Juice of 1 Lemon
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Optional: a dash or two of Tabasco sauce
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Freshly ground black pepper
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Grated Mozzarella Cheese
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Sour Cream and Paprika to taste
Arrange half the asparagus spears over the mushrooms. Finely chop the remaining asparagus. Mash these with the avocado, lemon juice, Tabasco and a little freshly ground black pepper. Pile into mushrooms, allowing mixture to sit slightly above level of the mushroom. Sprinkle over grated cheese and grill until bubbly. Garnish with a dollop of sour cream and a sprinkle of Paprika to taste.
Anthony’s Chardonnay is a perfect match to this dish; not too overly wooded, the creaminess and smoothness of the wine will compliment the creamy texture of the cheese, avocado and mushrooms. |
