Recipes: Oregon’s Pinot Noir
Episode
#109
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Learn how to make fabulous dishes that pair well with Oregon Pinot Noir.
Jack Czarnecki's Mushrooms,
Willamette-Style
Braising mushrooms with the simple trinity of sugar, salt and soy sauce allows the pure fresh flavor of the mushrooms to come through. It is a really quick and easy technique that won’t overpower the natural elegance of the mushrooms. We made this dish with fresh morels, shiitake, cremini, and portobello caps. But you can use any assortment of fresh mushrooms.
Ingredients:
1½ pounds of whole morels with sliced shiitake, cremini and portobello mushrooms
3 tablespoons butter
1 onion, thinly sliced
1 red pepper, thinly sliced
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 cup water
Directions:
- In a wok or large skillet, melt the butter on medium heat.
- Add the onions and red pepper. Lightly sauté. Don’t caramelize completely, just get them started.
- Add the whole mushrooms and cook uncovered until mushrooms begin to release their liquid.
- Add salt, sugar and soy sauce and mix to distribute over the mushrooms.
- Add the water, cover and reduce.
- Braise the mushrooms for about 10 minutes. The liquid will reduce and become concentrated with the flavor of the mushrooms.
We served this over a bed of quinoa, but you could also use mashed potatoes or rice.