These great recipes by Brenda Rumery have been created uniquely for Kingman Estates Winery to enhance your enjoyment of our Zinfandel Red Wine
¾ lb mushrooms (assorted, such as crimini, button, portabella, shitake, etc.)
1 cup roasted Pecans
½ cup grated Parmesan
½ cup finely chopped Shallots
¼ cup dry Wine (I use red, white wine or sherry also works)
3 tablespoons Unsalted Butter
3 tablespoons Extra Virgin Olive Oil
1 tablespoon chopped fresh Thyme
1 teaspoon chopped fresh Marjoram
1 teaspoon salt
½ teaspoon black pepper
3 to 4 cloves roasted Garlic
2 teaspoons fresh Lemon juice
Melt 1 tablespoon of unsalted butter and add shallots, sauté until translucent.
Add the other 2 tablespoons of unsalted butter and Extra Virgin Olive Oil to shallots, when butter is melted add sliced mushrooms, Thyme, Marjoram, smashed roasted garlic cloves and ½ teaspoon of salt. Sauté mushrooms until they start to get soft. Add wine and simmer about 5 to 10 minutes. You do want moisture in the pan. Remove from heat and cool.
Take cooled mushroom mixture to food processor, then add roasted pecans, parmesan, ½ teaspoon salt and ½ teaspoon black pepper. Process until all is very finely chopped and holds together. Mix in lemon juice.
Place parchment paper in the bottom of 3, 5.5oz ramekins and lightly grease. Spoon mushroom mixture into ramekins, cover, and place in refrigerator overnight.
When ready to serve, either dip out of ramekin or run knife around the side of the ramekin and pop out onto serving dish. Serve with crackers, breads, and vegetables.