So I have been finalizing the menu for our new tasting room in Spokane. We will be offering a number of light cuisine dishes that not only pair with our wines but are also made with our wines. I happened upon this recipe for nine hour burgundy mushrooms on The Perfect Bite blog. I’m thinking, those would totally ROCK the shop, and I had to add them to the lineup!
4 pounds White Button Mushrooms
2 sticks Butter
1-1/2 tsp Worcestershire Sauce
1 quart Burgundy Wine
1 tsp Freshly Ground Black Pepper
2 cups Boiling Water
4 whole Chicken Bouillon Cubes
4 whole Beef Bouillon Cubes
1 teaspoon Dill Seed
5 cloves Garlic, Peeled
I did a test run last night, and I made a few tweaks of my own. I halved her original recipe, left out the butter, added a shallot, and threw it all in the crock pot with a bottle of our Patit Creek Cellars Roux. I cranked the heat on high for the first three hours, then I turned it to low and crawled in bed.
On waking, I was greeted with a most incredible aroma! Folgers ain’t got nothin’ on these bad boys ;) It was all I could do to allow the last couple of simmer hours before diving in. Mmm Mmm Mmm… The chew was oh so meaty, and the flavor was truly intoxicating (pun intended). The Roux is a classic Bordeaux blend of Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot. Cabernet is in the forefront with rich blackberry and cassis fruit. A supporting cast of tart bing cherry, forest floor notes, and violets fill out the flavor profile. The shrooms and seasoning toned down the fruit and really brought out the earthy notes in the wine. I can’t wait to serve these in the tasting room – and I am certain I will need to double the batch this time.
As directed, I have reserved the broth. I plan to pick up some fresh foccacia today and dip my way to delightedness.