Wild Mushroom Linguine
with Pinot Noir
| Food | Wine |
| Wild Mushroom Linguine with Pinot Noir. This simple recipe takes only about 30 to make. Follow the directions below and then add the vegetable of your choice with some fresh French bread. You have choices to make in the mushroom department. If you can find fresh Morels, Chanterelles or Porcini mushrooms they are fantastic, but expensive. I often use the dried versions, but make sure to re hydrate them for a minimum of 1 hour in warm water to keep them from being chewy. You can also substitute some of the wild mushrooms for chopped white button mushrooms, but not more than half or you will lose most of the great mushroom taste. I would substitute twice as many white mushrooms for any wild mushrooms I replaced. | 2005 Findleton Estate & Winery Estate Pinot Noir – This is a light bodied Pinot with a good acid structure and a hint of tannin. The color is light ruby with no rim variation. The nose is bit of earth, mushrooms and forest floor in the initial attack with great strawberries and just a bit of cranberries. The mid palate was a bit spicy with a hint of licorice and the finish comes through with some light oak notes and spiciness. The finish is fairly long with a beautiful balance of acid, alcohol and a nice complexity of flavors. See the write up on the wine and winery in our full article: Pinot Noir in the Sierra Nevada Foothills.The earthiness of the forest mushrooms brings out the light mushroom and earthiness of the wine without overpowering the delicate flavors of either. The great acidity in the wine kept the butter and goat cheese in the sauce from being too heavy. |
Wild Mushroom Linguine – Makes 4 servings
12 ounces linguine pasta
2 Tbsp Oil
2 Tbsp Pine Nuts
3 scallions bias cut in small lengths
3 cloves garlic fine chopped
2 Tbsp butter
1 cup chopped broccoli flowerets
3/4 lb fresh Porcini, Morele or Chanterelle mushrooms
or 4 packages .5 oz size dried mushrooms
1/2 cup dry white wine
1/2 cup chicken stock or water drained from re hydrating mushrooms
4 oz Goat Cheese
1/2 cup sour cream
Salt & Pepper to taste
2 Tbsp Chopped Chives and/or Parsley
Mizithra Cheese or Parmesan Cheese, grated
Start the water for linguine heating (If using fresh linguine that cooks less than 10 minutes wait to start water until you begin cooking sauce.). Meanwhile chop the broccoli, green onions, garlic and mushrooms. Heat pan and add Oil. When heated add onion, pine nuts and garlic. Cook until onions are translucent. Add butter and when melted thoroughly add broccoli, cook 5 minutes on low. Add mushroom and cook roughly 5 minutes until mushrooms begin to soften. Add white wine and cook 5 minutes or until wine is reduced roughly in half. Add salt and pepper to taste. Add stock and simmer until noodles are finished (roughly 10 minutes more.). Add goat cheese and melt. Add sour cream, then add noodles to the pan with sauce and cook together about 5 minutes on low heat. Add herbs and stir. Plate linguine and top with grated cheese to taste.
