Virdian Pinot Noir and Sautéed Mushrooms

      My friend Susie, at the bank, told me about this wonderfully simple recipe using  just about any kind of mushroom you can imagine, sautéed in butter and finished with Viridian Pinot Noir.  I am not sure where she got the recipe,  maybe from her grandmother.  It’s wonderfully quick and simple to make.  Pinot and sautéed mushrooms are a delightful addition  to steak, veal, and chicken. 

     White mushrooms seem to be the most popular and the easiest to find. Look for firm, unblemished caps. The mushrooms’ surface should be free from moisture, but not look dry. Avoid mushrooms with any sign of mold. Other types of mushrooms such as criminis, portabellos, porcinis, and morels can all be used, as well. They can be sautéed together to create a rich, earthy flavor that can complement any grilled or broiled meat. If fresh is not available,drained canned mushrooms will do in a pinch. This recipe serves four, but I made it for two, using portabellos and had a yummy abundant sauce. Try it and consider pairing the remaining Pinot Noir with your meal. You’ll have a delightful five star feast!  

Serves Four

1 lb. mushrooms sliced (any variety or combination)
3 tablespoons unsalted butter
1/3 cup Viridian Pinot Noir
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
Salt and pepper to taste

     In a pan, melt butter over medium high heat. Add mushrooms and sauté until browned and soft. Add wine and continue to stir for 5 minutes. Sprinkle lemon juice and parsley over mushrooms and toss. Add salt and pepper to taste. Serve immediately.

    A variation of the recipe includes shallots. The result is a tremendously rich blend of flavors that is the perfect addition for  the finest of steaks.