Londer Vineyard’s 2006 Anderson Valley Pinot Noir is a refined, elegant achievement with savory, concentrated flavors that beautifully express the region’s flavor potential. Medium ruby in the glass with bright rose glints, this Pinot showcases aromas of cranberry-raspberry cocktail, cinnamon sticks, fresh raspberries and strawberries. The medium body is well balanced with juicy acidity and very soft, fine-grained tannins. Notes of pomegranate and cranberry dominate the palate, with hints of baking spices, dried mushrooms and dark chocolate layered beneath. The finish lingers with notes of espresso and cherry.

Ingredients:
40 small (bite ) Crimini mushrooms
1/3 cup finely minced, lean, smoked bacon (about 3 strips)
1 teaspoon olive oil
1/2 cup minced sweet onion
2 large cloves of garlic, minced
2 teaspoons finely chopped parsley
1 teaspoon finely chopped fresh lemon thyme
3 teaspoons Pankocrumbs
2-3 ounces goat cheese
salt & pepper

Preparations:
Clean the mushrooms. Using the small end of a melon baler, scoop out the stems and some of the cap on 36 of the mushrooms. There should be an indentation in the mushroom but the cap should be intact. Quarter the remaining 4 mushrooms and place in a work bowl of a food processor along with the stems and other mushroom bits. Pulse until finely minced. Preheat the oven to 350 degrees Fahrenheit. In a 10 to 12 inch skillet, saute the bacon in the olive oil until light brown. Add the onions and minced mushrooms and saute for 5 minutes or until most of the moisture is gone and the vegetables are soft. Add the garlic and saute for another minute. Turn off the heat and add the herbs. Stir well and then add the Pankocrumbs and goat cheese. If necessary, add salt and pepper to taste. Scoop into mushrooms and serve. Makes about 3-dozen.

Ingredients:
12 jumbo shrimp, peeled and de-veined
2 pieces thick-sliced bacon
1 Portobello mushroom, cut in quarters then sliced
1 small yellow onion, sliced
2 cloves garlic, minced
2 tablespoon butter
Juice from 1 large lemon (at least 2 tablespoons)
1/4 cup fresh flat parsley, chopped
Kosher salt and freshly cracked black pepper
5 ounces uncooked spaghetti

Preparations:
Place a large pot of water over high heat to be used for pasta later. Heavily salt the water with kosher salt. Allow water to come to a boil. In a large saute pan over medium heat, cook the bacon, flipping half way through cooking. Once most of the fat has rendered out, remove from pan and drain on paper towels. Once cool, crumble. Pour out half of bacon fat from pan. Place pan back on stove and increase heat to medium-high. Season the shrimp with kosher salt and black pepper on all sides. Once the pan with the bacon drippings is hot, sear the shrimp in the oil for about 90 seconds, then flip the shrimp and sear for another 90 seconds. Remove from pan with tongs and set aside.
Reduce heat below pan to medium. Add butter, sliced onions, and mushrooms to the pan. Stir. Saute onions and mushrooms for about 10-15 minutes until the onions are translucent, stirring occasionally. Half way through sauteing the onions and mushrooms, add the spaghetti to the salted boiling water. Cook according to package. Add the lemon juice to the pan with the onions to deglaze, making sure to scrape up all of the bits on the bottom of the pan. Add the bacon and parsley to the pan. Season to taste with kosher salt and freshly cracked black pepper.
As soon as the pasta is done, add it directly from the pot to the saute pan with the veggies using tongs. Add the shrimp to the pan as well. Toss to coat to thoroughly combine ingredients. If necessary, add a little of the water used for cooking the pasta to the pan to thin out the sauce. Taste and adjust seasonings as necessary. Serve immediately and sprinkle with freshly grated Parmigiana Reggiana as desired. Enjoy!