This is a fabulous recipe from our own Tourism Manager Bruce Minchinton. A clever recipe to have in the repertoire, easy to prepare and a brilliant accompaniment to a whole range of dishes, including creamy pasta. The pickling liquor "cooks" the mushrooms. The result is a mushroom that retains both its freshness and its firmness, with a subtle earthy flavour.
This recipe serves 4 people.
Bright and juicy stone fruits, pineapple notes and hints of rockmelon all wrapped in a coat of fresh grape acidity position our first Organic Chardonnay firmly at the top of the ready to enjoy list.
500g of chestnut, pine or button mushrooms, sliced
125ml of white wine vinegar
60 gm white sugar
1 brown onion, peeled and sliced
2 cloves garlic, peeled and chopped finely
60ml of white wine
300ml cream or sour cream
Juice of 1/2 lemon
1tsp of balsamic vinegar
1tbl spoon of olive oil
A pinch of parsley to serve
In a saucepan, add vinegar & sugar and heat until the sugar has dissolved.
Add sliced mushrooms, bring to boil and simmer for 8 mins until mushrooms are tender, then allow mushrooms to cool in the liquid.
Get your favourite pasta on the go while you prepare the sauce.
Heat oil to a medium-hot heat. Add onions and fry for 3-4 mins. Add the garlic and cook until softened.
Deglaze the pan with white wine and add the cream. Bring it up to a simmer and stir thoroughly.
Strain the mushrooms and add to the pan, stir through and cook until mushrooms are warm.
Add lemon juice, balsamic vinegar and season to taste.
When your pasta is ready, drain and stir through the pickled mushroom sauce.
Serve topped with a pinch of parsley.
Pour yourself and your guests a glass of Tahbilk Organic Chardonnay and enjoy.