Mushroom marinade – In a large bowl, mix the mustard, agave, shallots, balsamic vinegar, Olive Oil salt, and pepper. Remove the stems from the portobello caps, toss in the marinade and set aside for one hour. Ideally use a sheet tray or casserole dish or something with an edge to hold in the marinade.

Thinly slice the red onions (using a knife or ideally a mandolin). Place in a pan at very low heat with olive oil and a splash of Bonterra Cab! Let simmer for 1 hour, or until the onions begin to caramelize.

In a blender, add the piece of goat cheese and gorgonzola. Ad splash of Olive Oil and whip. Set aside. In a cast iron or skillet, place sliced bread (¾ of an inch) in with Olive Oil. Pan sear on both sides until golden brown.

In a mixing bowl, ad 1 TBS of Olive Oil and 1 TBS of Balsamic Vinegar, salt, and pepper to taste.

Assemble – Spread the goat and gorgonzola whip, top with mushrooms, caramelized onions and arugula!