Tag Archives: mushrooms

A Mushroom Wine Pairing

Photo by Chip Riegel

The humble mushroom is a cook’s best friend, given its amazing flavor and texture, versatility and nearly year-around availability in local farmer’s markets. It’s also beloved in the wine world as it has a natural affinity for so many different wine grapes and styles.

When pairing wine with mushrooms, consider their power: delicate varieties (the chanterelle, the oyster, for example) play best with light to medium bodied wines. Meaty ‘shrooms (portobello) love big, bold styles.

For the following dish of blue oyster mushrooms roasted with grape tomatoes and tarragon (from the Winter 2015 edition of Edible Rhody), we zeroed in on the texture of the mushrooms: roasting adds a richness to their delicate nature, calling for a medium-bodied wine. We also wanted to complement the dish’s other ingredients and aromatics: tomatoes and tarragon. And for this we turned to Italy for a white and a red that work well with acid and herbs.


2014 Cantine Colosi, Nero d’Avola, Sicily There’s a supple cherry fruitiness in this medium-bodied bottle that is a lovely balance to the oyster mushroom’s delicate earthiness, and its menthol finish is just delicious with the dish’s tarragon notes. The nero d’avola grape – the superstar of Sicily – is a natural match for tomatoes.

2013 Argillae Orvieto, Umbria This blend is a beautiful example of the savory white wines Italy is known for. It has floral and tropical notes that add a brightness to the roasted dish, but it is its savory, almond notes that we prize with the mushroom’s earthy flavor and the warm licorice aromas from the tarragon.

Co-owner Bob DiPietro, RI Mushroom Co., South Kingstown

Just about any type of fresh herbs can be used in this recipe—just be careful they don’t overwhelm the dish. Use less of stronger herbs like rosemary or sage than you would basil or tarragon. You can also substitute different mushrooms or opt for a mix. (Total cooking time may vary.)  Bottles’ Note: we like to use tarragon in this dish, and think it’s sublime served over pasta.

¾–1 pound (5–6 cups) blue oyster mushrooms
1 cup (½ pint) grape tomatoes, washed and halved
2–3 tablespoons extra-virgin olive oil
1–2 tablespoons red wine or cider vinegar*
2 medium cloves garlic, peeled and roughly chopped
2 tablespoons mix of chopped fresh tarragon, thyme or Italian flat leaf parsley, divided
Kosher or sea salt
Freshly ground pepper to taste

Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray or brush with olive oil.
Trim off woody stems of the mushrooms and reserve for another use (a terrific addition to homemade stock). Shred the remaining mushrooms lengthwise into a large bowl.

Add tomatoes, olive oil, vinegar, garlic and 1 tablespoon herbs. Toss well.

Arrange the mixture in a single layer on the baking sheet and roast for 30 minutes, turning halfway through to ensure even browning.

Remove from oven, add remaining herbs and season with salt and pepper to taste. (I always add salt at the very end whenever cooking mushrooms, otherwise they will exude their natural juices.)

May be served as a side dish, tossed with pasta or as a topping for steak or burgers. Serves 4.

* Instead of vinegar you can use pickle brine. I highly recommend the pickle brines from Rhode Island’s own Fox Point Pickling Co.

Cheers and Bon Appetit!



Wild Mushrooms Recipe and Wine Pairing

mushroom recipe - food and wine pairing

A seasonal favorite for winter are hearty, filling, and warming dishes. Mushrooms are a great wintertime ingredient to incorporate into your weekly repertoire because of their full flavor and heartiness. Edible Rhody Magazine has a simple but delicious recipe for wild mushrooms over creamy cheddar polenta, and we’ve paired it with a complementary Italian red wine, Gracciano Rosso di Montepulciano.
Red Wine Pairing with Mushrooms - Rosso di Montepulciano
Located in Montepulciano, Italy, the Tenuta di Gracciano della Seta has been owned by the della Seta Ferrari Corbelli family since the mid 1900s. Known as the great grape of Italy & grown mainly in the central region, Sangiovese has been around since the Romans & is used as the main component of the blends Chianti, Carmignano & Vino Nobile di Montepulciano. When young it has fresh fruity flavors of Strawberry & some spiciness but easily takes on tarry, oaky flavors when aged in barrels. Comprised 90% of Sangiovese & 10% Merlot the Tenuta di Gracciano Rosso di Montepulciano is deep ruby with flavors of blackberry, black cherry, spice & violets which brings out the natural savory earthiness of mushrooms.    
Mushrooms are fungi with over 14,000 specimens, some of which can and are consumed largely in the culinary world. Mushrooms are full of so many vitamins, antioxidants and health benefits that they should be a part of your regular diet. Used around the world in many cuisines, mushrooms add an earthy, Umami flavor to a dish. 

Matt’s Pan-Roasted Wild Mushrooms
Over Creamy Cheddar Polenta
From Matt Jennings, Owner, Farmstead and La Laiterie, Providence
Yields: 6
5 cups chicken stock
2 cups stone-ground polenta
1 cup whole milk
1 tablespoon chopped fresh thyme, stems removed, plus extra for garnish
3 tablespoons chilled unsalted butter, cubed
¾ cup grated sharp Cheddar cheese
½ cup olive oil
½ cup finely diced Spanish onion
4 cups wild mushrooms, cleaned well and roughly chopped
1 tablespoon minced garlic
1 tablespoon minced shallots
Kosher salt and cracked black pepper to taste
Toasted pumpkin seed oil, for garnish (optional)
Fresh herbs or baby greens for garnish (optional)

In a heavy, medium saucepan, bring 3 cups chicken stock to a rolling boil, over high heat. Reduce heat to medium. Slowly pour in polenta, whisking continuously to combine well (no lumps!).
Turn heat down to low and let the mixture simmer. Add 1 cup chicken stock and stir. Add milk and continue cooking, until mixture begins to thicken. Stir frequently. If too thick, add more stock as needed—if too thin, add more polenta slowly until you reach desired consistency, cooking approximately 20 to 25 minutes.The polenta should eventually be the consistency of porridge and creamy, not grainy.
Add thyme and chilled butter to polenta and continue to stir. Add Cheddar cheese and stir to blend. Remove from heat and set aside.
Cover to keep warm.
In large sauté pan, over medium heat, add olive oil. Once hot, add chopped onions and sauté gently. Turn heat to low. Once onions are translucent, stir in mushrooms to cook. Incorporate shallots and garlic, and keep on low heat so that flavors merge. Garlic should not brown. Season with salt and pepper to taste.
Once mushroom mixture is cooked, remove from heat. Spoon polenta onto warm plates and top with pan-roasted mushroom mix.

Drizzle pumpkin seed oil as desired. Garnish with fresh herbs or baby greens.


Visit our wine store to shop a great selection of Thanksgiving wines.
We’re located in Providence, Rhode Island.

Wild Mushroom Ravioli Recipe and a French Wine Pairing

Mushroom Ravioli Recipe and Wine Pairings

The enormous range of French wine types can make choosing a wine for Tuesday night dinner an overwhelming task. Burgundy or Bordeaux? Alsace or Loire Valley? To get you started, we’ve chosen some of our favorite French wines to pair with fall recipes from Edible Rhody magazine. Scroll down for a great recipe for Wild Mushroom Ravioli and Broccoli Rabe, and to read about a luxurious Côtes du Rhone along with a vibrant Cabernet Franc from the Loire Valley. Cheers!

J.L. Chave Cotes du Rhone food pairing
2011 J.L. Chave ‘Mon Coeur’ Cotes du Rhone, Rhone Valley
While many Côtes du Rhone are a blend, this is all Syrah.  Rich and deep color and with loads of dark fruit and black pepper flavors.  A great wine to pair with dishes with lots of earthy flavors.

Pepiere 'La Pepie' Cabernet Franc food pairing

2012 Pepiere ‘La Pepie’ Cabernet Franc, Loire Valley
A medium bodied beauty with vibrant red fruit and flower flavors with haunting earthy flavors that pair seamlessly with mushrooms and white truffle oil.

Wild Mushroom Ravioli with Shaved Baby Turnips and Broccoli Rabe
Allison Vanderburg, sous-chef, Cav, Providence
At Cav we make our own ravioli with a duxelles of wild mushrooms and black truffles. To simplify things, you can substitute mushroom ravioli from local purveyors like Puerini’s or Venda. The topping can change with the seasons too—in springtime we use asparagus or fiddleheads with melted leeks. Enjoy!
Juice of 2 lemons, seeded
¼ cup loosely packed fresh sage leaves
2 tablespoons white truffle oil
Kosher or sea salt
Freshly ground black pepper
32 wild mushroom raviolis
4 tablespoons unsalted butter
2 tablespoons minced garlic
1 bunch baby turnips, washed, trimmed and sliced thin
1 bunch broccoli rabe, washed and chopped
Add lemon juice to blender with sage; blend and add truffle oil in a slow drizzle. If too thick, add more lemon juice; if too thin, add more oil. (Olive oil is fine at this point but we generally use more truffle oil.) Season to taste and set aside.

Boil a pot of salted water and add raviolis. Cook until al dente, which should take no longer than 6–8 minutes.

In the meantime, heat a large saucepan and add butter and garlic. Do not allow either to brown. After about 2 minutes, add turnips and rabe, tossing them in the butter. Cook until softened but bright and not soggy. Season to taste. Add vinaigrette, stirring, so it emulsifies with the butter and makes a sauce. Add raviolis and toss so they absorb some of the sauce. 

To serve, divide raviolis among 4 warm large, shallow bowls. Arrange them like a crown around rim with the vegetables in the center, reserving the sauce so you can pour it equally over each serving. Serves 4 as main course or 6 as a first course. 



Visit our wine store to shop a great selection of French wines.
We’re located in Providence, Rhode Island.