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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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Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

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. Keller Estate
    2009 Pinot Noir
    Keller Estate
    CASA DE LA CRUZ
    Sonoma County

    $22.50

    $25.00
    Special Selection
    id: 2384
    Gold
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