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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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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. Highway 12
    2011 Pinot Noir
    Highway 12
    Reserve
    Napa Valley

    $31.50

    $38.00
    92 - Beverage Testing Inst
    id: 2462
    Pinot Noir
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