Food Recipes

Oven-Roasted Portobello Mushrooms with Red Wine Blue Cheese Sauce

Wine pairing(s):
KenRidge Founder's Series Italy Veneto Amarone
KenRidge Classic Trilogy
California Connoisseur Barolo

6 Servings

Ingredients:
12 large portobello mushrooms, peeled
1/4 cup (50 ml) olive oil
3 tbsp (45 ml) unsalted butter
2 cloves garlic, minced
2 lbs (1 kg) spinach, washed and stemmed
1 tbsp (15 ml) thyme, chopped
1 tbsp (15 ml) rosemary, chopped
1/4 cup (50 ml) grated aged cheddar cheese
1 cup (250 ml) tomato sauce

Red Wine Blue Cheese Sauce

2 cups (500 ml) Cabernet Sauvignon
1 shallot, finely minced
1 tsp (5 ml) crushed black peppercorns
1 leek (white part only), finely minced
1 bay leaf
2 tbsp (30 ml) blue cheese
1 tbsp (15 ml) unsalted butter
kosher salt and white pepper to taste

Method:
Combine the portobello mushrooms with the olive oil in a large bowl and toss to combine thoroughly. Place the mushrooms on an ovenproof tray and bake for 15 minutes, or until they are golden brown. Meanwhile, in a large saut? pan set over medium heat add the butter. When the butter is frothy add the garlic and saut? until it is golden brown. Saut? the spinach with the garlic until it has wilted, about 2 minutes. Toss the herbs with the spinach and remove the pan from the heat. Divide the saut?ed spinach among the portobello mushrooms then sprinkle the aged cheddar cheese. Make 6 stacks of 2 portobello mushrooms with spinach/cheese topping. Spoon over the tomato sauce and red wine blue cheese sauce.

Red Wine Blue Cheese Sauce
Pour the wine into a small saucepan and bring to a boil over high heat. Add the shallot, pepper, leek and bay leaf. Reduce the liquid until 1/4 cup (125 ml) remains. Strain the liquid into another small pot. Add the cheese and the butter and warm the sauce over low heat until they have melted. Blend the sauce with a whisk and season with salt and pepper.


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