- 2 tbsps extra-virgin olive oil
- 1 1/2 lbs cremini mushrooms, brushed clean and halved
- 6 shallots, halved lengthwise
- 1 carrot, scrubbed well and cut into coins
- 1 clove garlic, crushed
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- sea salt
- freshly ground black pepper
- 1 tbsp tomato paste
- 1 3/4 cups zinfandel
This quick, vegetarian take on the classic French dish doubles down on the mushrooms and pairs exceptionally well with our 2016 Morelli Lane Vineyard Zinfandel, with its dense fruit and lush tannins.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 10 minutes, stirring occasionally, until softened and fragrant. Transfer the mushrooms to a bowl.
Add the remaining oil to the pan; then add the shallots and carrot; cook for 4 minutes, until the carrot begins to soften. Add the garlic, thyme, rosemary, tomato paste and a generous pinch each of the salt and pepper.
Pour in 1 ½ cups of the wine, stirring to incorporate. Cook until thick, 2 to 3 minutes.
Spoon the cooked mushrooms and any juices into the saucepan and cook briefly to warm through. If the sauce has thickened too much, stir in up to another ¼ cup of wine.
Taste, and add more salt and/or pepper, as needed.
Serve over pappardelle pasta with Morelli Lane Zinfandel.