Uncorked Cooking

Uncorked Kitchen & Wine Bar Shares Recipe for a Perfect Fall Appetizer

Fall slowly but surely changes our focus from backyard cookouts to indoor entertaining. There’s something magical about coming in from the cold to share a meal with friends and family, and equally special is the experience of being the host welcoming guests to the table.

Founded in 2015 by Katie and Eric Robbins, Uncorked Kitchen & Wine Bar embraces the different aspects of entertaining. Whether it’s a casual gathering at their wine bar, a catered private in-house event or an interactive cooking experience, Uncorked’s dedicated staff ensures the food is a highlight and the experience of cooking, or being cooked for, is memorable.

“Our happy hours focus on small plates that are meant for sharing," said Eric, head chef and co-owner. "We want people to have a conversation, enjoy the food, connect.”

Located less than a mile north of Park Meadows Retail Resort, Uncorked is the perfect place to do just that. Connect with friends, and get out of the cold.

Wild Mushroom and Goat Cheese Crostini

Serves: 4


6 oz goat cheese

2-3 tablespoons heavy cream or milk

5 sprigs fresh thyme, minced

1 baguette, sliced and toasted

2 tablespoons canola oil

8 oz assorted wild mushrooms (shiitake, oyster, cremini etc.) sliced thin

2 cloves garlic minced

1 shallot minced

2 sprigs fresh thyme, minced

1 tablespoon parsley chopped

1⁄4 cup white wine

2 tablespoons butter

Extra virgin olive oil for garnish

Sea salt for garnish


In a bowl mix the goat cheese, cream, and thyme together until light and fluffy. Add kosher salt and mix well. Transfer to a shallow bowl.

In a large sauté pan, heat the oil over medium-high heat, add the mushrooms all at once and sear to create a golden-brown color on the mushrooms, do not shake or stir the mushrooms. 

Once the mushrooms have given off their liquid stir and add the garlic, shallots, thyme, and parsley and cook until they are soft and fragrant. Deglaze the pan with the white wine and cook until no liquid is left. Turn off the heat and add the butter and gently stir to combine. 

Taste and adjust the seasoning with salt and pepper.

To assemble:

On each piece of bread spread a layer of the goat cheese mixture covering the entire top of the bread.

Place a layer of mushrooms on top and a drizzle of extra virgin olive oil.

Place on a serving platter and serve.

*Pro Tip: Head over to FarmBox Foods in Sedalia to purchase some delicious gourmet mushrooms for this recipe. With clients all over the world, this innovative company in Douglas County builds controlled-climate container farms and offers produce at a weekly market, where you can often find reishi, lion's mane and blue oyster mushrooms. farmboxfoods.com

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