Web Winery
Since 1995

Mushrooms in Chardonnay

Recipe from Bargetto Winery, first shared on Web Winery in 2002. Open

Bargetto Winery today: bargetto.com · Original page: Wayback Machine copy

Two pounds of mushrooms cooked down with shallots, plenty of garlic, thyme, rosemary and a cup of Chardonnay. By Patricia Ballard, a retired senior wine counselor at Bargetto.

  • CourseSide dish
  • Original recipe byPatricia Ballard

Ingredients

Method

  1. Melt the butter in a large heavy skillet over medium-low heat. Add the shallots and half the garlic and cook, stirring, until the shallots are soft.
  2. Add the mushrooms and the rest of the garlic and cook until the mushrooms start to give up their juices.
  3. Add the Chardonnay, thyme, rosemary, salt, pepper and half the parsley. Cook over medium heat, stirring often, until the mushrooms are tender, about 20 minutes. There should still be some wine in the pan.
  4. Stir in the rest of the parsley and serve straight away.

Pair with

Central Coast Chardonnay, the wine in the pan.

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