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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
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$9.99

Was $18.50
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Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
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Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Portobello Mushroom Pasta

Mahoney


Ingredients

8 ounces Portobello mushrooms
3 cloves garlic
2-3 thyme sprigs
1/2 cup extra virgin olive oil
salt and pepper to taste
1/4 cup dried porcini mushrooms (optional)
3 cups tomatoes, peeled, seeded and chopped
1 pound penne (or other cut) pasta freshly grated Parmesan cheese


Instructions

Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles, but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm (30-45 minutes). At this point, you can pause for several hours before resuming cooking. If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften. Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the Portobello’s along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium-high. Cook, stirring occasionally, until they break up and become saucy (about 15 minutes). Meanwhile, cook pasta until it is tender, but not mushy. Taste sauce and adjust its seasoning if necessary. When pasta is done, drain it, toss with sauce, top with Parmesan cheese, and serve



    Suggested Pairings

  1. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
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