2007 Merlot – Red Wine Braised Mushrooms

2007 Merlot – Our latest Merlot has aromas of plum and vanilla balanced by full tannins and bright acidity that contribute to a round, full finish.

Red Wine Braised Mushrooms

Makes 4 servings

2 Tbs olive oil
1 Tbs butter
1 c chopped onion
2 cloves garlic, minced
2 c sliced fresh mushrooms
2 c dried mushrooms
3 Tbs flour
1 ½ c red wine
1 tsp salt
2 tsp black pepper
½ c sour cream
2 Tbs poppy seeds
1 pound egg noodles OR 2 baguettes, thinly sliced

Pour hot water over the dried mushrooms, and allow them to sit for 30 minutes to rehydrate. Drain, and reserve the liquid to use in the recipe.

Heat the oil and butter in a deep sided sauté pan over medium high heat. Add the onions, and cook until translucent. Add the fresh mushrooms, the garlic, the salt, and the pepper. Cook until the mushrooms have given off all their moisture and are soft. Add the rehydrated dried mushrooms, and cook for a 4-5 minutes. Add the flour and stir to coat everything.

Add the red wine and ½ c of the reserved mushroom liquid, and cook for 3-4 minutes. Make sure it comes to a boil.

Remove from heat, and stir in the sour cream and the poppy seeds. Season to taste.

At this point, you can mix it with cooked noodles, or spread on crostini.