Food & Wine: Mushroonm Sauce

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. I don’t know about you, but I really enjoy cooking with mushrooms. They seem to be a natural with wine making it easier to select a wine to go with dinner.

One item that to me seems to take so well to wine is the mushroom. Now mushrooms aren’t picky they shine with white wine or red wine. I recently made a vegetarian mushroom sauce in which I begin by caramelizing yellow onions and deglazing the pan with Sauvignon Blanc. To that I added some mushrooms, shitakes, chanterelles and small porcinis and let it cook down and just when all of the liquid has evaporated, I add some more white wine. I do this a few times until I have used about a ½ to ¾ of a cup of wine. Then I add some mushroom stock and water. I now determine the seasoning, fresh ground pepper, fresh chopped parsley and chopped sun dried tomatoes. Cooking this down and allowing it to thicken to your preference. It is fabulous over polenta or very wide noodles. This will be a perfect main course for a vegetarian feast and will go well with either red or white wine.  If vegetarian isn’t your thing, sauce a nice beef tenderloin or a thick veal chop, nothing is better than a mushroom sauce to top it off.  To me mushrooms aren’t a fungus they’re a sponge, a sponge for great wine! Remember to send your wine questions to Linda at vine to wine dot net and thank you for joining me on today’s Vine to Wine.