Mushroom Pinot Butter-Stuffed Creminis
with NV Pinot Noir '2015' Bottling
Pinot Mushroom Butter Ingredients:
Stems from caps used for roasted creminis
1 lb. additional whole creminis
½ teaspoon thyme leaves
1 teaspoon minced rosemary
1-2 large shallots, minced
2-4 Tablespoons roasted garlic
1 ½ Cups Pinot Noir
4 Tablespoons & 1 Stick Butter
1 teaspoon dried tarragon
½ teaspoon salt
1/4 teaspoon black pepper
1/3 – ½ Cup chopped parsley
Pinot Mushroom Butter Directions:
Sautee shallots and garlic in 4 Tbsp. butter.
Add chopped mushrooms to pan. Add everything else and simmer until almost dry.
Run them through the food processor and chill down in fridge.
Roasted Cremini Caps Ingredients:
3 lbs. Cremini Mushroom Caps Stemmed (Reserve the stems for the Pinot butter.)
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
3/4 Cup olive oil
Roasted Cremini Cap Directions:
Roast caps at 400 degrees Farenheit for 20 minutes. Turn caps halfway through.
Chill mushrooms over night separately from the Pinot butter.
When ready to serve, pipe Pinot butter into caps and garnish with chives or parsley and slivered almonds.