Healdsburg woman shows how to have happy hour around the campfire in new cookbook

Wild Mushroom Crostini

Makes 24 crostini

24 crostinis (see recipe below)

2 tablespoons extra virgin olive oil

⅓ cup chopped shallots

2¼ cups chopped oyster mushrooms

2¼ cups shiitake mushrooms, stemmed and chopped

1¼ cup chopped chanterelles

1 clove garlic, minced

¼ cup whipped cream

2 teaspoons chopped fresh rosemary

1 teaspoon grated lemon zest

Salt and pepper

1 cup grated Fontina cheese

½ cup grated parmesan

Up to 3 days in advance, or more if freezing, heat the oil in a large skillet over medium-high heat, add the shallots and sauté for 1 minute, then add all the mushrooms and sauté until until they begin to brown, about 6 minutes. Stir in garlic and sauté 1 minute more. Remove from fire. Stir in cream, rosemary and lemon zest. Season with salt and pepper and let cool.

Once cooled, combine the two cheeses. Place in plastic freezer bag or vacuum sealed bag until ready to use or freeze for up to 2 months. (Thaw before continuing the recipe).

Preheat yours to 350 degrees. Line a baking sheet with the crostini, working in batches as needed, and top each crostini with a spoonful of the mushroom mixture. Heat until the cheese in the mixture is melted and starting to brown. Transfer to a serving platter and serve hot.

“We always travel with this mushroom mix ready to go in our freezer,” Sutton said. “It’s so delicious!” If wild chanterelles are not available, try another mushroom grown by Gourmet Mushrooms of Sebastopol, such as the Royal Trumpet.

crostini

Yields 24 pieces

1 French baguette

3 tablespoons of olive oil

1 teaspoon of salt

Preheat the oven to 375 degrees.

In a small bowl, combine olive oil and garlic salt. Cut the baguette into ⅓ inch slices.

Lay the slices on a baking sheet in a single layer. Brush olive oil mixture on top of each slice. Bake at 375 degrees for about 9 minutes until lightly browned on top. Cool and seal in a plastic freezer bag until use.

Smoked salmon crostini with fried capers

Yields 24 pieces

24 crostini (recipe above)

½ small red onion, very thinly sliced

⅔ cup champagne vinegar

½ cup vegetable oil

3 tablespoons capers, rinsed, patted dry

1 cup fresh cream

2 tablespoons candied lemon paste (recipe below)

1 teaspoon fresh dill, finely chopped

Salt and pepper

1 pound hot smoked salmon, crumbled

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

Toss the onion in the vinegar in a small bowl and cover and let steep for at least an hour and up to 1 day to marinate.

Heat the oil in a medium skillet over medium-high heat. Fry capers until open and crisp, about 30 seconds. Drain on paper towels.

In a small bowl, whisk together the fresh cream and candied lemon paste and season with salt and pepper. Place the crostini on a serving platter and spread the crème fraîche over the mixture on the crostini. Garnish with salmon, drained pickled onion, fried capers, chives and dill. Serve immediately.

Hot smoked salmon is available at specialty grocery stores.

Focaccia-Olives and Rosemary with Burrata Cheese Dip

Makes 1 large or 2 small focaccia

For the focaccia:

4½ cups all-purpose flour

2 teaspoons kosher salt

2 teaspoons active dry yeast

2 cups lukewarm water, prepared by combining ½ cup boiling water with 1½ cups cold water

¼ cup olive oil, plus another 4 tbsp, divided

Maldon puff pastry Smoked salt

1 tablespoon finely chopped fresh rosemary leaves

½ cup chopped oil-dried black olives

For the dip:

1 container with a 2 ounce scoop of fresh burrata cheese

1 chimichurri sauce cube 2 inches (see recipe below)

To make the dough: add yeast to lukewarm water and let sit for 15 minutes until frothy. In a stand mixer with a dough blade, whisk together the flour and kosher salt. Slowly add ¼ cup of olive oil, then warm water. Mix until the ingredients form a sticky ball of dough. Cover the ball with a layer of olive oil, then cover the bowl with a damp cloth. Secure the tea towel in place with a rubber band and place the bowl in the refrigerator. Refrigerate for at least 24 hours and up to 72 hours.

On the day of baking, oil two 8-inch-by-8-inch pans or one 9-inch-by-13-inch pan. Oil them generously so that the focaccia does not stick.

Pour one tablespoon of oil into each pan, or 2 tablespoons of oil into the 9-inch-by-13-inch pan. Take the dough out of the refrigerator and, using two forks, deflate the dough, loosening it from the sides of the bowl and pulling it towards the center. Spin the bowl a quarter turn as you deflate, turning the mass into a rough ball. If you are making two smaller focaccias, split the ball in half with the forks. Place one of the balls on the prepared pan and roll the ball to coat in the oil. Repeat with the remaining ball of dough. Let the dough sit for 3-4 hours, depending on the temperature of your RV.