The unlearned in the culinary arts and tastes might think that wine and mushrooms do not fit well together on the same dish. But those who have explored the sautéed regions of the human experience understand the power of the grape and the foundations of the cepes. Wine and mushrooms go together like peanut butter and jelly. You just have to know how to bring these two magic ingredients together… and why you would want to.
Mushrooms are a great source of protein. They are prominently featured in many a vegetarian recipe. They are also popular on pizza. By virtue of pizza alone have mushrooms become ubiquitous–a commonplace member of the western menu. But did you know that different species of mushroom have different flavors? Texture may also vary by recipe, preprocessing, and species.
Wine is one of the great flavor enhancers, and, in the skilled hands of the chef, wine can release the most potent flavors in the blandest of foods. Of course, wine is only one of the enhancers we use. It is especially favored on low-fat diets because, unlike butter, wine cooks away and leaves only flavor.
The choices for blending wine and mushrooms seem nearly endless. They can serve as the main dish in a meal or as a secondary dish. They may only be two of many ingredients. People have discovered so many uses for wine and mushrooms that it is virtually impossible to document them all, although more than a few cookbook authors have tried to introduce their readers to the many options.
What follow are some of the interesting anecdotes and recipes one finds on the Web when searching for new wine and mushroom ideas to try.
Are you feeling adventurous?
I invite you to dig in and eat well. You might be surprised at what you can do with wine and mushrooms– even if you already have a few recipes in your own notes.
Mary Ann Esposiito shares her Pasta with Rabbit, Mushrooms and Wine recipe. This is an old recipe developed by woodmen in the marshlands near Tuscany, Italy. The original recipe called for wild duck, but Mary Ann uses domestic rabbit. She suggests using Chianti Classico. In keeping with the Tuscan ingredient theme, you might use any of the following mushrooms: chanterelle, green russula, and porcini.
Bev Weidner writes about Pork Chops and Mushrooms in a White Wine Sauce. Bev uses baby bella mushrooms in her recipe. She borrowed a white wine and cream recipe from another blogger. This is a very rich (butter and cream) recipe.
Michael Ruhlman helps people new to the world of cooking with “How to Cook Mushrooms”. Ruhlman is an author and a journalist who has written a lot about food and cooking and general. But he likes the mushroom, to be sure. This article offers simple advice for anyone who is just learning how to cook mushrooms.
Cheyanne Holzworth-Bany steps up with Mushrooms & Cipollini Onions {with Wine-Garlic-Butter Sauce}. Inspired by a dish at a popular American chain restaurant, Cheyanne knew she could do better. She uses baby bella mushrooms and cipollini onions to create a charming side dish for a hearty meal.
Kirsten Kubert blends marriage moments with menu management in her Merlot Soaked Mushrooms and Marital Compromise. Mushrooms are the main dish in this recipe for matrimonial harmony and happiness. The menu offers a delicious compromise for the mycological man with the bread-bemused spouse.
Lisa Longley celebrated family and love with her Sausage and Mushroom Overnight Breakfast Strata. Lisa was thinking about an upcoming Mother’s Day and how she would like to celebrate it with both her mother and her own children. This dish is all about the mushrooms, but it blends in flavor from pepperjack cheese to give the French bread-based meal a little extra kick.
Foraged Foodie serves up a delicious White Bean & Sun-dried Tomato Stuffed Wine-Cap Mushroom Recipe. Life is an adventure, and the Foraged Foodie blog shares an anecdote about harvesting mushrooms while braving perils in the most unexpected of places. The rich reward of stuffed wine-cap mushrooms awaited the lucky adventurers at the end of the day.
Kitchen Cici brightens up the kitchen with a Red Wine Vinegar Mushroom & Onion. Kitchen Cici felt her stir-fry life had become boring and monotonous, so one day she decided to stir in some red wine vinegar instead of the usual balsamic. She decided that despite grumbling from the wine bottle gallery, she had found a new friend in the gastric world.
Nicholas Bredimus regales us with mushroom tales in Food for Thought. He fondly recalls how his father teased his children about the pleasant “smell of the crypt” from wild porcini mushrooms kept in a jar. Dad loved to grill porcini with fresh garlic in white win and olive oil, a culinary creation that Dad swore tasted like Porter House steak, much to the children’s great skepticism.
Angela Cooper (Potter) enhanced meat loaf braised in white wine with mushrooms. Angela and her husband Dan are fans of meatloaf, and one day they experimented with a classic Italian recipe from the Tuscany region. Adding fresh portabella mushrooms and cured pork to the mix, they flavored the meat in boiling wine.
Bren Herrera took a chance with her Simplest Red Wine Reduction Sauce with Mushroom & Rosemary. Bren chose the path to adventure when she made up a reduced wine and mushroom sauce for her parents. She added rosemary and reduced the wine to a thick sauce to complement their steak.
In conclusion it is fair to say that wine and mushrooms easily complement many dishes, and one need not be an award-winning chef to experiment with these enticing ingredients. As long as you take proper care in collecting mushrooms, or only buy mushrooms from safe providers, you can explore a world of culinary pleasure filled with unexpected delights and curiosities.
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