Serve with Oakville Cabernet Sauvignon
Created by Winery Chef Eric C. Maczko

Ingredients:
4 ounces matsutake mushrooms, or other wild seasonal mushroom
1 tablespoon shallots, minced
4 ounces heirloom greens or mature mixed greens
1 tablespoon thyme, chopped
1 ounce Piave Vecchio, grated
1 sheet lavosh flatbread
Olive oil as needed
Salt and pepper to taste
Butcher’s twine

Method:
Slice or chop mushrooms roughly and sauté in 1 tablespoon olive oil over medium heat. Season immediately with salt and pepper. Cook until tender, approximately 8-10 minutes. Add shallots and thyme. Remove and cool slightly.

In the same pan, add 1/2 tablespoon oil and 3/4 of the greens. Wilt over medium heat, and season with salt and pepper. Remove and add to mushrooms. Combine Piave Vecchio with mushroom-greens mixture.

Spoon mushroom mixture onto lavosh on thinner side and roll into 8" x 2" roulade. Tie with twine to hold shape. Brush with oil and season outside. Grill over medium-high flame for 3 minutes, turning frequently.

Remove roulade to cutting board and slice into 1" rounds. Place atop remaining 1/4 of greens tossed with 1 teaspoon oil and salt and pepper.

Yields 6 servings

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