Canvasback Cabernet has saturated red fruit layers mingled with darker hints of black plum, cocoa, and baking spices that pairs well with the creamy brie and earthy, herby mushrooms.
1spring of fresh rosemary, chopped (about ½ teaspoon)
8ozbrie cheese
Instructions
Heat a large cast iron or heavy bottom pan over medium-high heat and add butter and olive oil.
Then add garlic and stir. Then add mushrooms and salt and sauté until they start to sweat, about 2 minutes.
Add the rosemary and sauté until mushrooms and tender, about 8 minutes.
You can warm up the brie by heating it in an oven-proof container in a 350-degree F oven for about 10-15 minutes or until warm and gooey or serve at room temperature.
Top each latke with a layer of Brie cheese and a dollop of the warm mushrooms.