Bonterra Organic Vineyards shares their recipe for Wine-glazed Mushroom and Goat Cheese Crostini
Heat a large skillet over medium-high heat and swirl in 3 tablespoons extra virgin olive oil. When oil is warm, add 2 pounds cremini mushrooms (sliced), 1/4 cup shallot (diced), 1 tablespoon rosemary (minced) and 5 cloves garlic (minced) and toss to coat with oil. Season with salt and pepper to taste and cook mushrooms for 8-10 minutes, tossing occasionally, until they have released their liquid and the liquid has evaporated. The mushrooms should have a slight golden-brown tinge to them, and there should be a good crust developing on the bottom of the pan. Pour in 1/2 cup merlot and use a stiff spatula to scrape up the crust on the bottom of the pan. Continue to cook and scrape for 3-4 minutes, until the liquid is gone and the mushrooms are a deep golden-brown.
Thinly slice and on a cookie sheet toast baguette (approximately 16 slices). Let cool slightly and smear each slice with goat cheese (about 4 ounces in total) and top with a spoonful of mushrooms. Arrange all on a platter and scatter with finely chopped parsley.