Easy Oven Roasted Mushrooms with D7 Pinot Noir

Yield: 4 servings

Total Time: 30 minutes (prep & cook)

Ingredients
½ pound crimini mushrooms, wiped clean and sliced about ¼” thick
½ pound assorted mushrooms, such as shiitake, chanterelle, oyster, morels, enoki or porcini
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, melted
½ teaspoon kosher salt 
Freshly ground black pepper (to taste)
1 teaspoon fresh thyme leaves

Instructions
Preheat oven to 450°. Using a shallow baking pan, toss the mushrooms with olive oil and melted butter then spread in an even layer in the pan; sprinkle with salt. Roast for 20-25 minutes until mushrooms are browned and tender, stirring occasionally. Season to taste with pepper and additional salt if desired. Garnish with fresh thyme and serve immediately. 

Chicken Piccata with District 7 Chardonnay

Serves: Four

Ingredients
4 whole boneless, skinless chicken breasts
salt and pepper
½ cup flour
2 Tablespoons butter
2 Tablespoons olive oil
1 cup chicken broth
2 whole lemons
1 cup heavy cream
½ cup capers
1 pound angel hair pasta

Instructions

In a large pot of boiling, salted water, cook pasta according to package instructions; drain well.  In the meantime, heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium high heat. Season each side of the chicken breasts with salt and pepper and dredge in the flour. Working in batches, place the chicken breasts in the hot skillet and cook for about 3 - 4 minutes on each side, or until nicely crispy and no longer pink inside. Ensure breasts do not touch and that there is sufficient room in the pan.  When done, remove from skillet and set aside on a plate.

Turn the heat to medium. Add chicken broth, lemon juice, heavy cream, and capers. Bring the sauce to a boil, stirring occasionally, then reduce heat to low and continue cooking until slightly reduced, about 4 minutes.  Season to taste with salt and pepper.

To serve, place pasta on plate, set chicken on pasta, spoon the sauce over both then sprinkle chopped parsley on top.

Valentine's Day Filet Mignon with District 7 Cabernet Sauvignon

Serves: 2

INGREDIENTS

Two 8-ounce filet mignon steaks
½ pound fingerling potatoes, rinsed and trimmed
1 small bunch asparagus
1 tablespoon unsalted butter
¼ cup chicken stock
Olive oil
Salt
Pepper 

INSTRUCTIONS

Preheat oven to 425° F. Line baking sheet with aluminum foil, spread rinsed and trimmed fingerling potatoes in one layer; drizzle with olive oil then season with salt and pepper.  Roast for 30 - 45 minutes, until potatoes are golden brown.  While potatoes are roasting, rinse and trim tough ends of asparagus; set aside.  Season steaks on all sides with salt and pepper to taste. Heat a cast iron skillet medium high heat until pan is very hot, then add two tablespoons olive oil.  Add steaks to pan and allow to cook undisturbed for 4 minutes (set timer). Turn and cook another 4 minutes for medium-rare (internal temperature of 135° F), 6 minutes for medium (140° F) or 9 minutes for medium-well (150° F). Remove steaks from pan and cover with foil.  While steaks are resting, add one tablespoon butter and ¼ cup chicken stock to steak pan, keeping flame on medium high.  Add asparagus, season with salt and pepper to taste and cook for 4 – 7 minutes, depending upon diameter of asparagus, until bright green and tender.  Serve potatoes, asparagus and steak immediately.

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Feb 10, 2017 at 9:53 AM Permalink