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    Wild Mushrooms in Cabernet Sauce

    Yield - 12 servings

    Active Time: 10 minutes

    Total Time: 25 minutes


    • 2 pounds Porcini mushrooms (or other wild mushroom)
    • 2 shallots, peeled
    • 2 tbsp. butter
    • 2 tbsp. extra virgin olive oil
    • 1 cup Cabernet Sauvignon
    • 1 cup heavy cream
    • 4 tsp. sherry vinegar
    • Salt and pepper to taste


    1. Pre-heat a 12" sauté pan over medium heat. Once hot, add butter and olive oil. Brush the mushrooms clean and slice them in half. Cook for 5 minutes or until soft. Add finely sliced shallots and season with salt and pepper.
    2. Continue cooking for 4 to 5 minutes over medium-high heat to caramelize the shallots. Once the liquid from the mushrooms has almost evaporated, remove the pan from the heat, add Cabernet Sauvignon and sherry vinegar.
    3. Return the pan to the heat, making sure that the alcohol doesn't catch on fire.
    4. Reduce the wine by a third, then add the cream. Bring to a boil and simmer until the cream thickens. Adjust the salt and remove from the heat. Keep warm until serving.

    Wine Pairing Suggestion: Ghost Pines Cabernet Sauvignon

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