Pinot Noir Mushrooms
More than 20 years ago I had the pleasure of staying with my Sicilian cousins at their home in Palermo. I will never forget this simple delicious mushroom side dish made with just a few ingredients. The Cherrycream Pinot Noir works wonderfully with the earthiness of the mushrooms. I remember garlic and wine being in it but decided to add chives since it’s in my garden. Thyme or oregano, fresh or dried, would also work great. While I used cremini mushrooms, I think as long as they are fresh and not dried, any type of mushroom could work. Serve as a unique Thanksgiving side or serve over warm polenta as the main course.
1 tablespoon olive oil
1 tablespoon unsalted butter
12 oz mushrooms, sliced ¼ inch thick
¼ cup Cherrycream Pinot Noir
1 clove garlic, minced
1 tablespoon fresh chopped chives
1/8 teaspoon fine sea salt
Pepper to taste
- Heat olive oil and butter over medium heat in a stainless steel sauté pan.
- Once the butter has melted add mushrooms and cook undisturbed for 3 minutes.
- Stir mushrooms and cook for an additional 2 minutes or until most edges are browned.
- Add wine and cook for 3 minutes, stirring occasionally.
- Add garlic and stir, cooking for only an additional 30 seconds.
- Turn off the heat and add the fresh chives, salt, and pepper to taste. Serve warm.
Recipe Credit: Angelina Lazzara