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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$33.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Muns Vineyard Pasta with Wild Mushrooms and Sausage

Muns Vineyard


Ingredients

1 box/package of multi-grain pasta (or your favorite)
1 lb. Turkey/Apple/Cinnamon sausages
1 can Chicken or Vegetable Broth
4 oz. Mascarpone cheese
8 oz. wild mushrooms (black trumpet; porcini, Portobello, crimini or shiitake)
2 Tbsp. shallots
1-2 cloves garlic
1/4 tsp. thyme
Salt and pepper to taste


Instructions

Saute the shallots and garlic in olive oil. You want to add flavor, but not overpower the mushrooms. You can use more if you want, but I would use less seasoning and allow the mushroom to shine. Set aside. Cook the sausages; set aside. Clean, chop and saute the mushrooms in butter and olive oil until well done; add salt and pepper to taste. Add the sauteed shallots and garlic. Add the can of broth, and heat through; stir in the mascarpone. Slice up the sausages and add to the mushroom mix. Add the thyme. Cook your pasta, and serve with the mushrooms and sausages. Pour a glass of Muns Vineyard Pinot Noir to enjoy with your dish.



    Suggested Pairings

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