INGREDIENTS:250g baby button mushrooms250ml white wine vinegar250ml waterHandful mixed herbs and spices of your choice3 Tbsp sugar1 Tbsp salt 100g chevin style goat’s cheese 100g crème fraîche 100g asparagus, peeled into ribbons Olive oil Red wine vinegarSalt & pepper Toasted baguette slices for serving METHOD:In a small pot combine vinegar, water, salt and sugar. At this point you can add any robust herbs like thyme, rosemary or oregano. And a few teaspoons of spices like mustard seeds, peppercorns or chilli flakes. Bring the mixture to a simmer. Slice the baby buttons in half and place in a large glass jar. Pour over the hot pickling liquid and seal the jar. Make ahead of time so the mushrooms can cool before serving. Whisk the goat’s cheese and crème fraîche together until light and fluffy. Spread over the warm toasted baguette. Dress the asparagus ribbons with a little olive oil, vinegar, salt and pepper. Place a few onto each bruschetta. Remove baby buttons from the jar, drain off the pickling liquid and liberally dress the bruschetta with them. Sprinkle over some salt and chilli flakes and serve. Pair this recipe with Avondale Armilla Blanc de Blanc MCC.