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  • 4401 Slusser Road
    Windsor, CA 95492
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Mushrooms Bourguignon

By Chef John Ash

A perfectly rich date-night recipe that can be made ahead of time. Have a glass of Owsley Pinot Noir ready for your sweetheart to sip during this romantic meal.

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    Serves 2

    Total Time 30-40 minutes

    Prep Time 5-10 minutes

    Difficulty Level Easy

    Ingredients

    2 tbsp olive oil

    2 tbsp butter

    1/2 oz dried porcini mushrooms softened in warm water

    1 lb cremini mushrooms rinsed and halved

    1 c pearl onions (thawed if frozen)

    2/3 c finely diced celery (save leaves for garnish)

    1/2 c chopped shallots

    1 tsp dried thyme or Herbs de Provence

    Kosher salt

    Freshly ground black pepper

    1 tbsp finely chopped garlic

    1-1/4 c hearty red wine

    1 tbsp tomato paste

    2 c beef or chicken broth or a browned vegetable stock for vegetarian

    1 tbsp corn starch mixed with 3 tbsp water or red wine to make a slurry

    Buttered egg noodles for serving

    Garnish: celery leaves, crème fraîche and chopped chives if desired

    Directions

    1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium-sized Dutch oven or a heavy, deep saucepan over high heat. Drain and squeeze porcini and chop roughly reserving the soaking water. Add the porcini, the cremini mushrooms, and pearl onions and cook stirring for 4 minutes or until they begin to take on a little color. Remove mushrooms and onions from the pan and set aside.

    2. Lower the flame to medium and add the remaining olive oil and butter. Add the celery, shallots, thyme along with salt and pepper to your taste and cook for 5 minutes, stirring occasionally, until the vegetables are lightly browned. Add the garlic, and cook for another minute.

    3. Add the reserved soaking water, wine, tomato paste and stock to the pot, scraping any brown bits off the bottom. Turn the heat all the way up and boil for 4 minutes to reduce it a bit. Add the reserved mushrooms and pearl onions with any juices that have collected, and bring the mixture to a boil then reduce the temperature to a simmer and cook for 5 to 7 minutes or until the mushrooms and onions

    4. Whisk in the cornstarch slurry a teaspoon at a time until the stock thickens to your taste. Be careful not to thicken it too much. Adjust seasoning to your taste and serve atop buttered egg noodles garnished with the celery leaves, a dollop of crème fraîche and chopped chives.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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