You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

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

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
Membership Rewards

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. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
Close