Marinated Mushrooms

These mushrooms can be served as a first course on their own but are better as part of an antipasto platter. The drained mushrooms can also be tossed through a green salad. They need at least a few hours to marinate, but are best after a day or two in the refrigerator.

Ingredients

Serves 2 as entree, 4-6 as part of a platter

• 250g small button mushrooms
• Half cup of good olive oil
• Juice of a lemon
• 2 tablespoons of chopped fresh herbs (chives, tarragon or parsley are great)
• 2 cloves garlic
• A couple of peppercorns or other spices

Method

Heat oil gently and infuse with the garlic. Meanwhile halve or quarter the mushrooms according to size. If they are small and you are doing them a day ahead you can leave them whole.
Remove oil from heat and add the mushrooms. Mix well and allow to cool. Add lemon juice, herbs, and spices. Allow to marinate in a glass bowl, preferably for 24 hours. Bring to room temperature before serving.

You can store these for up to a week in a glass jar in the fridge. In this case don’t put the fresh herbs in until you are ready to serve the mushrooms.

Wine suggestion

I love a crisp Arneis wine with antipasto. In this food pairing the wine often has enough oomph to go with the varied flavours from the various ingredients.

Mushrooms Buy This Print From Art.com

Barbera wines often have a have a high level of acidity. In this food pairing the acidity is balanced by the oil and the cheese, while the savory flavours of the wine are complemented by the exotic earthiness of the mushrooms.

This mushroom recipe is based on a recipe by Jamie Oliver, the Naked Chef.

Shop around for a for a mixture of mushroom types, the more variety the better. You could do this with common field mushrooms but try some others such as portobello mushrooms, oyster mushrooms, swiss browns, girolles, or shitake.

Use fresh tagliatelli, rather than the dry, but dry packet pasta will do at a pinch.

Ingredients
* 250g fresh tagliatelle
* 150-200g mixed mushrooms see above
* 2 tablespoons of olive oil
* A clove of garlic
* Pinch of chilli powder (optional)
* A lemon (lemom juice has an affinity with mushrooms)
* Salt and some pepper
* Quarter cup of grated Parmesan cheese
* handful of parsley, roughly chopped
* 50g Butter

Method
* Chop or tear the mushrooms into small pieces (Don’t wash them, brush them with a cloth if necessary)
* Using a large pan quickly fry the mushrooms in hot olive oil, tossing and turning as you go, add some salt, reserve some for the end
* Add the crushed garlic and chilli powder
* Cook for 5 minutes and add the juice of the lemon. Remove from heat
* Meanwhile cook the pasta in hot salted water until al dente.
* Toss the drained tagliatelli through the mushrooms add the cheese, butter and parsley.
* Toss throughly and serve.

This dish is an ideal accompaniment to Barbera

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Duck is a rich and flavoursome meat and it can be used to make wonderful dishes to accompany robust flavoursome red wines.

This dish is a suggestion to accompany Tannat, a grape variety known for making full bodied and distinctive red wines in the South West of France. It has been provided by Sam Miranda.

The idea behind this food pairing suggestion is that a full flavoured wine is needed to accompany a hearty and flavoursome meal.

You will need
* 240gm pancetta finely diced
* 1kg lean duck meat, coarsely chopped
* 60ml olive oil
* 240ml Symphonia Tannat
* 2 red onions diced
* 10 shallots diced
* 5 garlic cloves, crushed
* 250gm hedgehog mushrooms (small orange sponge like mushrooms similar to tex)
* 1kg canned, peeled roma tomatoes in juice, roughly chopped
* 4 tablespoons fresh sage, finely chopped
* 1 tablespoon fresh thyme, finely chopped
* 120ml double cream

Method

* Heat a large frying pan over a medium – high heat. Add half of the olive oil pancetta and duck. Cook for 4-5 minutes, or until will browned.
* Deglaze the pan with the Tannat and remove from the heat.
* In a medium sized pot add remaining oil and sauté onion, add mushrooms, shallots and garlic and cook for 5 minutes. Add duck mixture to the pot.
* Transfer contents of the pan to the pot, and add the tomatoes, herbs and enough water to just cover.
* Bring to slow simmer and cook in a loosely covered pot for 1 and a half hours or until meat is very tender.
* Add cream and continue to simmer for 20 minutes. Season to taste and serve with freshly cooked gnocchi.
Suggested wine: 2004 Symphonia Tannat.

Symphonia is an innovative winery in Victoria’s King Valley. It is well known for pioneering new varieties into the North Eastern Victorian wine region.

Sam Miranda of Symphonia wines says

“This great winter’s meal is best served with the Symphonia Tannat; it’s a match made in heaven. The high acidic content of the Tannat makes an excellent contrast to the fat content of the duck dish.”

More information about Tannat