Thursday, October 17, 2019

Recipe Thursday: Woodsy Mushrooms and Négrette

Photo Credit: Vegetarian Times / Kate Kosaya

Mushrooms are starting to pop up at local Farmers Markets and tables as the season kicks off for harvesting wild mushrooms. These woodsy funghi are the ultimate autumn ingredient for everything from soups and stews to pizza and pasta. This week we’re highlighting a special pairing of Wild Mushroom Ravioli in Sage and Brown Butter Sauce from Vegetarian Times with Domaine Le Roc’s 'Cuvée Classique,’ a rustic red made of Négrette with dark fruit and herb notes.

The texture and character of the Négrette echo the texture of the wild mushroom ravioli. The woodsy, earthy mushrooms laced with sage perfectly complement the herb notes on the wine.

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