Oak Wood Fired Truffled Mushroom Ragoût
2020 Estate Zinfandel Butter Reduction, Cauliflower Puree and Fresh Herb Oil
A Word From Chef Brian
These grilled portobello mushrooms will be a fabulous side dish to your holiday roast this season. They bring so much deep of flavor to the plate and scream winter supper.
I have included one of my favorite dishes to pair with our new 2020 Estate Zinfandel
Enjoy!
Wine Note from Estate Chef Brian Overhauser
A meaty-imbued richness pervades this dish while the truffle essence paired with the hedonistically pleasing 2020 Estate Zinfandel provides an aromatic enticement and enhances the smoky accent to this dish.
Serves 4
4 Portabella Mushrooms, de-stemmed and cleaned of all the black gills from the underside of the cap
Salt and Pepper to taste
1/2 cup Grapeseed oil
1 tablespoon aged Balsamic Vinegar
10 garlic cloves finely chopped
1 tablespoon Herb de Provence
¼ cup good quality EVOO (extra virgin olive oil)
1 tablespoon chopped fresh parsley
1 tablespoon fresh basil
½ tablespoon fresh thyme
2 teaspoons of White Truffle oil
2 cups of cauliflower puree (Use any recipe you like for the cauliflower puree)
Zinfandel and Butter Reduction (see note #1)
Method
Leaving the mushroom caps whole, place them into a large zip-lock bag and combine the grapeseed oil, vinegar, garlic, and herb de Provence together in a bowl.
Pour the mixture into the zip-lock bag with the mushroom caps.
Seal and shake the bag to mix everything together, and let it sit for at least 1 hour or overnight.
Heat a charcoal grill.
Make the herb oil by combining the fresh herbs and the oil in a food processor for a few minutes until completely combined.
Using a fine mesh strainer, pour the herb oil through the strainer into a bowl, and keep it at room temperature.
Season the herb oil with salt to taste.
Grill the mushroom caps until very limp and most of the water has been cooked out, about 20 minutes total.
Cut the grilled mushrooms into dice-sized cubes and set them aside in a warm place.
Warm four large serving plates and pipe the cauliflower puree into the center of your 4 warm plates.
Drizzle the truffle oil over the puree and top it with the cubed mushrooms.
Using a spoon, drizzle the herb oil around the outside of your center mound.
Top with some freshly chopped herbs and serve with our 2020 Estate Zinfandel.
Note #1
Take ½ bottle of our 2020 Estate Zinfandel and reduce it until it gets to a syrupy consistency. Allow to cool slightly and then whip in ½ stick cold butter cut into cubes.