Warm Wild and Domestic Mushroom Salad
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Falling for Cabernet Merlot
Autumn is the perfect time for you to start living the Reifstyle, an ideal time to enjoy the bounty of the fall harvest with Reif Estate’s VQA wines. Chef Robin Howe from Wine Country Catering makes it easy with his warm mushroom salad that will pair expertly with a medium bodied rich red wine like
Reif Estate Winery’s 2012 Cabernet Merlot.
A perfectly balanced blend of two classic red Bordeaux varietals with black berry and sweet spiced oaky flavours on the palate. You can find this great recipe below and pick up a bottle today at their winery boutique in Niagara-on-the-Lake or at your local LCBO.
Warm Wild and Domestic Mushroom Salad Recipe
Ingredients:
2 tablespoon olive oil (to sauté)
2 shallots finely chopped
3 cups sliced wild and domestic mushrooms
(Try shitake, oyster, button, crimini, portobello, chanterelle, morel as available)
2 clove garlic, chopped (optional)
5 tablespoons extra virgin olive oil
5 tablespoons white balsamic vinegar
Salt and pepper to taste
Baby greens of choice
Method:
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the shallots and mushrooms and cook stirring until soft.
Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons.
Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended.
Turn off heat, and let the mushrooms sit in the pan until they are just warm, no longer hot (otherwise the greens will wilt too much).
Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.*
*Add shavings or crumble your favourite Ontario cheese on top. Also can be served hors d’oeuvres style on a lettuce leaf or crostini.
For more great recipes from wine country visit reifwinery.com/recipes and enter to win a Culinary Getaway including a cooking class with Chef Robin Howe!
