Pinot Pairings
Truffled Mushroom Ragout
Serves 4
- 3 T. olive oil
- 3 T. unsalted butter
- 2 medium shallots, minced
- 2 garlic cloves, minced
- 1/4 lb. crimini mushrooms, stems trimmed and quartered
- 3/4 lb. fresh exotic mushrooms such as shiitake, chanterelle or Portobello (can be mixed)
- 3 T. soy sauce
- 1/4 c. pinot noir wine
- 2 T. fresh thyme, finely chopped
- Salt
- Freshly ground black pepper
- 3 T. truffle oil
Heat olive oil and butter in a heavy skillet over medium-high heat. Add onion and cook until soft. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook until liquid has evaporated and mushrooms begin to brown. Add soy sauce and let simmer to mostly evaporate. Add wine and also let simmer to evaporate. Stir in thyme and season to taste with salt and pepper. Just before serving drizzle truffle oil over and toss gently.
Excellent served with our cedar planked salmon.
