Wild Mixed Mushroom Fettuccine
Serves 2 as an entree
Level of difficulty: Easy
The wild mushrooms are a delicious, earthy complement to the earthiness of our Syrah!
2 tablespoons butter
2 cloves of garlic, chopped
1 pound mixed and sliced mushrooms; cremini, white button, shitake, portabella, chanterelle
1 teaspoon tarragon, chopped
1/2 cup Goosecross Syrah
12 ounces fettuccine
2 tablespoons parsley, minced
Freshly ground black pepper
1/2 cup Parmesan cheese
Melt butter in a medium saucepan. Add garlic and sliced mushrooms; sauté until mushrooms begin to release juices, approximately 10 minutes. Add tarragon and wine, sauté an additional 2 minutes. Keep warm on stove.
Bring a large pot of salted water to a boil. Cook fettuccine until al dente, drain well.
In a large serving bowl, toss hot pasta with the mushroom sauce. Garnish with fresh parsley, black pepper and grated parmesan cheese.
This recipe was created by Colleen Topper, Proprietor and in-house chef for Goosecross Cellars in the Napa Valley. For more delicious recipes, paired with wine, go to wineryrecipes.com.
Complementary Wines: Chateauneuf-du-Pape
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