Pairs with 2023 Calistoga Cabernet Sauvignon
Ingredients
Serves 4
For the Polenta
- 1 cup polenta
- 4 cups vegetable broth
- 2 tablespoons butter
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
For the Mushrooms
- 1½ pounds mixed mushrooms, such as cremini, shiitake, and oyster
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- ½ cup vegetable broth
- 1 teaspoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- Chopped Italian parsley, for finishing
- Shaved Parmesan, for serving
Make the Polenta
Bring the vegetable broth to a simmer in a medium saucepan. Slowly whisk in the polenta and reduce the heat to low. Cook according to package directions, stirring frequently, until creamy and tender.
Stir in the butter and Parmesan. Season with salt and pepper and keep warm.
Sauté the Mushrooms
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 3–4 minutes, allowing them to develop a deep golden-brown color.
Add the butter and shallots and continue cooking until the mushrooms are browned and the shallots are tender. Stir in the garlic, rosemary, and thyme and cook for another minute.
Add the vegetable broth and balsamic vinegar, scraping up the browned bits from the bottom of the pan. Simmer until the liquid has reduced and lightly coats the mushrooms. Season with salt and pepper.
Serve
Spoon the warm polenta into shallow bowls and generously top with the rosemary mushrooms. Finish with parsley, shaved Parmesan, and freshly cracked black pepper.
The Pairing
Our 2023 Calistoga Cabernet Sauvignon brings together dark berry notes of blackberry, black plum, and blueberry, balanced by savory notes of rosemary, bay leaf, and baked earth. The mushrooms draw out those earthy flavors, while rosemary complements the wine’s herbal character. Creamy polenta softens the Cabernet’s firm tannins, allowing its dark fruit and long finish to shine.
