Menu for a Fall Harvest Feast

Here, Sunday Hendrickson shares her favorite seasonal recipes that were served at the ranch picnic:

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Wild Mushroom and Herb Crostini

Makes 20-24 crostini

To save time, make the mushrooms and crostini a day ahead and assemble them at the last minute. You can also substitute fontina for goat cheese.

INGREDIENTS

4 Tbsp. extra-virgin olive oil, divided 2 onions, yellow and/or red, peeled and thinly sliced 1 baguette, cut on the diagonal, into 20-24 pieces 4 Tbsp. butter 2 cloves garlic, finely minced 1/4 cup shallots, peeled and thinly sliced 1 lb. fresh mushrooms (shiitake, oyster, clamshell and/or cremini). Alternatively, you can use porcini, morel or chanterelle (2 to 4 varieties). Cut larger mushrooms into thick slices. 1/4 cup dry white wine 1 Tbsp. fresh thyme Kosher salt and freshly ground pepper 12.5 oz. goat cheese softened Lemon zest Red pepper flakes 20-24 small thyme sprigs

INSTRUCTIONS

1. Add olive oil to a heated sauté pan. Add sliced onions and caramelize them over medium heat until they're golden brown-about 30 to 40 minutes. Remove them from the heat and set aside.

2. Brush baguette slices with olive oil. Place them on baking sheets and broil until they're lightly toasted. Turn and repeat. Set them aside to cool.

3. Heat butter and olive oil in a sauté pan. Sauté the garlic and shallots over medium heat until they're translucent.

4. Add the mushrooms to the garlic and shallot mixture. Sauté for 1 to 2 minutes over medium heat until they're wilted. Add the white wine and reduce the heat for about 3 to 4 minutes. Add fresh thyme and season with salt and pepper to taste. Continue to cook the mushrooms until they're golden brown. Remove them from the pan and set aside.

5. Place the goat cheese in a bowl and stir it until it's creamy. Add the lemon zest and red pepper flakes.