Roasted Trumpet Mushroom with White Miso Hummus, Gochujang Eggplant Relish, Za’atar Breadcrumb

• Place mushrooms in a bowl and season with olive oil, salt and pepper
• Mix all your marinade ingredients in a medium bowl.
• Sautee mushrooms in a large skillet until golden brown.
• Let the mushrooms cool and then cover with the marinade overnight.

• Combine all ingredients in a food processor and blend until smooth. Check for seasoning and add more miso if you want your hummus saltier.

• Cut your eggplants in half lengthwise and score the flesh with a sharp knife. Season lightly with salt and place face down on a sheet with towels to absorb moisture. Wait about 30 minutes.
• Sear or grill the eggplants to get a nice char on the open face. Transfer to a roasting pan and add the onion, garlic, and white wine. Spread the gochujang on the flesh side of the eggplants. Cover and cook in the oven for 30 minutes at 350 degrees F.
• Remove, uncover, and let everything cool to room temp.
• Scrape the eggplant flesh into a food processor and discard the skins. Add your roasted garlic and onion from the roasting pan (discard any liquid left in the pan) to the food processor with the rice wine vinegar, olive oil, and honey and pulse for a chunky consistency. Season with salt and pepper.

• Slice your baguette into thin pieces and season with olive oil, salt, and pepper. Bake at 300 degrees F until golden brown and completely crunchy.
• Let the bread cool and then pulse in a food processor with an additional tablespoon of olive oil until they reach the desired consistency.
• Stir in the Za’atar and check for seasoning.

On a warm plate, spread a generous amount of White Miso Hummus. Place the Trumpet Mushroom on top. Garnish with a spoonful of Gochujang Eggplant Relish and a sprinkle of Za’atar Breadcrumbs. Serve immediately with a glass of Cabernet Franc.