Tuesday, May 12, 2015

Drunk Mushrooms


After savoring a few amazing wine-infused dinners (wine infused both in the meal and with the meal) with our friends at Queer in the Kitchen, we decided we needed to see what delicious creations they would come up with using Lost Oak and Vintage Lane wines.  We provided the wine, and they delivered mouth-watering dishes!  Here is the first, a drunken mushroom side dish.  Tastes delicious and only uses a little of your award-winning Dawson Red, so there is plenty for you to drink...  or "pair with your meal."

Wine in hand, this is where they started:  "There we were, free wine in hand, and we couldn't JUST drink it. Being obligated to actually make a recipe out of it was not as fun as watching it magically disappear through the straw of a used Styrofoam Whataburger cup.  But we did, and came up with this recipe. It only uses ¼ cup of your precious nectar so the rest is ALL YOURS."
Read the rest of their delicious blog filled with clever wit here.

Drunk Mushrooms
serves 6-8

3 tablespoons butter
¼ cup shallots, finely chopped
2 large cloves of garlic, minced (about 1½ tablespoons)
16 to 24 ounces assorted mushrooms (we used cremini, baby bella and white), sliced or whole, depending on preference
¼ cup Vintage Lane Dawson Red wine (or red wine of your choice)
¼ cup beef flavored broth
½ cup chives, finely chopped
juice of half a lemon, (about 2 tablespoons)
salt and ground black pepper




In a large skillet over medium heat melt butter till just beginning to brown. Add shallots and garlic and sauté until fragrant, 45 seconds or so. Add in wine and broth and bring mixture to a simmer.
Add in mushrooms and toss well to coat. Cover pot and reduce heat to medium low and simmer for 15 minutes. Remove cover and continue simmering until liquid has reduced some. (Keep an eye on your mushrooms for this step, you don’t want them to get soggy or mushy.) Remove from heat and let stand uncovered for 10 minutes.
Strain liquid from mushrooms using a colander and return to pan. Season generously with salt and pepper to taste and toss in lemon juice and chives. Serve hot.

Run to the a store near you which sells Dawson Red clutching your shopping list and make this easy dish now!  The mushrooms and the remainder of the bottle of your Dawson Red will pair perfectly with your main course, whether it is a delicious steak, or just the rest of the bottle!

Cheers!
~ Lost Oak Indulged