eola hills wine cellars – “Sautéed Mushrooms with Vin d’Or Late Harvest Sauvignon Blanc”
Rich, caramelized vegetables to serve with roasted meats or toss with pasta. Delicious paired with an Oregon Chardonnay or Sauvignon blanc.
Sautéed Mushrooms with Vin d'Or Late Harvest Sauvignon Blanc
- 2 tbsp olive oil, separated
- 1 medium red onion, sliced thinly lengthwise
- 1 red bell pepper, sliced thinly
- 1 clove garlic, chopped
- 1 lb cremini (brown) or wild mushrooms, sliced
- 1/2 cup Chardonnay
- 3 tbsp Vin d'Or dessert wine
- salt and pepper
Add onion, pepper and garlic to a skillet with 1 T olive oil. Cook over medium heat for 30 minutes. Stir gently every five minutes, until onions begin to caramelize. Be careful not to let the onions burn.
While onions cook, sautée sliced mushrooms and 1 T olive oil in a second pan. Cook over medium heat until liquids evaporate, about 15 minutes.
Turn heat to medium-high, add Chardonnay to the onions and deglaze the pan. Add the mushrooms and the Vin d’Or, cook briefly until liquids reduce and vegetables are glossy. Salt and pepper to taste.