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?
Blog article continues – cooking with wine and mushrooms
The hand-blown Patron bottle is a thing of beauty, and the Patron Silver Tequila is not bad either (see below for our perfect Margarita recipe). So, it came as no surprise when my wife asked me to retrieve an empty bottle from our recycle bin. What to do with an empty tequila bottle? Why, you re-fill it with home-made fruit-flavored Vodka. I’d expect nothing less from the woman who coined the word Chabernet. This time she substituted Vodka infused with foraged Pitanga (Surinam Cherry), but any edible fruit might work.
In Hawaii, Guava also grows wild, as does Lilikoi (passion fruit), and Mountain Apple. In Texas, Wild Plum trees abound, as do wild Persimmon and Mulberries. The first time I encountered a wild plum tree while walking along a Texas creek, I smelled the fragrance of the fruit before I spotted the tree. The smell is indescribable and I’ve sniffed it before in wild fruit like the Pitanga. How amazing that such a fleeting perfume can be captured and savored in a Vodka infusion. Conveniently, wild yeast grows on the skin of the plum making it perfect for handcrafted wine or your own sourdough bread starter yeast (but that is another story).
In the Pacific Northwest, wild berries are our choice – blackberry, raspberry, currants, goose berry, and huckleberry – just to name a few. I recall a sweet golden raspberry that we foraged in Oregon and its color and taste infusing Vodka might be a clever alternative to Chambord.
In any case, wild fruit is a renewable and healthy resource. Impress your guests by hauling out your own homemade hooch then offer a toast to their good health.
Recipe for Surinam Cherry Vodka is here. In our typical Chabernet style, we replace expensive spirits with inexpensive but good quality Costco Signature Vodka. By the way, we don’t add sugar or sweetener to our home-made flavored Vodka.
Quote from Patron regarding their beautiful bottle.
“Each bottle is individually crafted by a glass artisan from recycled glass and is hand-numbered”. – See more at: http://www.patrontequila.com/bottle#sthash.UqDwyMiV.dpuf
If you don’t drink Tequila, empty Patron bottles are sold on e-Bay.
Perfect Margarita Recipe
- Yield: 1 Servings
- Prep: 5 mins
Inspired by the House Margarita at Uncle Julio’s in Dallas, TX (our favorite Tex-Mex chain).
- Serve on the rocks in a glass with a salted rim (optional). My wife likes hers tart and not too sweet, so these are her proportions
- The Agave Syrup is a clever touch since Tequila is also made from the Agave plant. Simple Syrup may be substituted.
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what the heck?
Pilates with Wine
Wellness in Wine Country
Talk about a wine pairing – wine during exercise. Leave it to those clever marketeers to increase the time available each day to drink wine. Now, what wine pairs well with Bikram Yoga. Perhaps an icy Sangria or a chilled Chabernet. Just be careful with those headstands and don’t spill any wine on your yoga mat.
Bi-valves for Breakfast – If there is a city that is the exemplar of all things Chabernet, it would be Barcelona. Sure, the Spaniards also have their sophisticated eateries and designer food scene. However, chowing down on a breakfast of Razor Clams with a glass of Cava in the open market La Boqueria is about as real as it gets. And how convenient that this extraordinary food market is right in the heart of La Ramblas, the only place to be for lovers of food and drink. We rolled out of our hotel bed and walked a few steps to La Boqueria, but it was obvious that many others had been out partying all night.
The assortment of fresh fruit juices was too tempting, so we shared a quick cup before heading to our favorite food stand, Kiosko Universal. The plate of grilled Razor Clams served with olive oil and parsley along with with fresh baked baguette was the perfect start to our morning.
The bi-valve bite was succulent, briny, chewy, with that incredible shape to highlight the genius of Mother Nature. A plate of eggs with runny yokes was then mopped up with that crusty bread. Others around us were either starting or ending their consumption of alcohol, but coffee was our eye-opener of choice this day. Every time I see a Razor Clam, I think of the Barcelona vibe and one of the very best food destinations on the planet. If you’re not a clams for breakfast person, try them at a Tapas bar but do order a glass of extra brut Cava – a truly Chabernet wine.
I am overcome by the response to this blog and its sudden popularity is frankly unexpected. This WordPress site was created as a gateway to my custom domain of chabernet.com and I had no idea that it could have a life of its own amongst fellow bloggers. As the saying goes, If I’d known I was going to live this long, I’d have taken better care of myself.
Well there is no time like the present to put a pretty face on. Speaking of pretty, my lovely wife is the inspiration for Chabernet. When offered the choice between Cabernet and Chardonnay, she chose Chabernet – the road less travelled – and it has made all the difference. Thanks for following.
with a solute to poet Robert Frost.
Chabernet with Chinese, my thought for the day.
Beer pairs well with Chinese
One tidbit I recall is the story of a wealthy Chinese businessman ordering a $3,000 USD French Bordeaux for his guests in a fancy Hong Kong restaurant, and then –get this- accompanied by Coke, 7UP, and ice! Waiter, theres Coke in my wine.
(A personal favorite to quaff with spicy Asian food is Freixenet Cordon Negro Brut. If you’ve never consumed this magical wine in the classic black bottle, try it the next time your meal is too spicy for a traditional choice. For example, with our Texas Grilled Shrimp recipe, with a Curry, even with BBQ.)