Zinfandel:
Wild Mushroom Cassoulet
WHY:
I first developed this dish for a vegetarian wine dinner. The depth
of flavor, equal to that of a meat dish, matches up with the richness
of big red wines. The earthiness of the root vegetables, particularly
the rutabagas, matches the brambly character of Zinfandel. Also, the
natural sweetness of the root veggies is a nice compliment to the intense
fruitiness of Zin. This recipe should also match well with Syrah-based Rhone blends.
Yield: 4-6 servings
- Olive
oil as needed
- 2 cups
Portobello, diced
- 1 1/2
cups shiitake mushrooms, stemmed and diced
- 1 1/2
cups cremini mushrooms, diced
- 1 1/2
cups domestic mushrooms, diced
- 1 teaspoon
garlic, minced
- 3/4
cup leeks, sliced
- 1 cup
onions, diced
- 3/4
cup carrots, finely diced
- 1/2
cup rutabaga, finely diced
- 1 cup
tomatoes, diced and drained
- 1/2
cup Zinfandel
- 2 ounces
dried porcinis
- 1 cup
water
- 1/2
teaspoon dried thyme
- 2 teaspoons
fresh tarragon
- 2 1/2
Tablespoons fresh basil, chopped
- 1 cup
breadcrumbs
- 1/2
cup pine nuts, coarsely ground
- Salt
and freshly ground black pepper to taste
Brown Portobello,
shiitake, cremini and domestic mushrooms in olive oil over high heat
in heavy-bottomed pan. Do not cook more mushrooms at once than enough
to cover the bottom of the pan. Brown very well. Remove from pan and
repeat until all mushrooms are a deep golden brown. Reserve.
In same pan, sauté leeks, onions and garlic in 1/4 cup olive oil over
medium-high heat until soft and translucent. Do not brown. Add carrot
and rutabaga and sauté an additional 3-5 minutes. Add tomatoes, Zinfandel
and dried porcinis that have been re-hydrated in the 1 cup of hot water.
Add thyme, tarragon and basil and bring to a simmer.
Place mixture in a shallow baking casserole and cover. Bake at 325°F
for 30 minutes.
Remove cover and sprinkle with half of the pine nuts and breadcrumbs.
Cook an additional 20 minutes. Remove from heat and cool.
Spoon cooled mixture into terrine or gratin dish. Sprinkle with remaining
pine nut/breadcrumb mixture. Bake at 350°F for 8-10 minutes until hot
throughout and crumb mixture is lightly browned. Serve.
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