PEGGY’S STUFFED MUSHROOMS
This tasty recipe is from Peggy Fiandaca, co-owner of LDV Winery in Arizona.
ON BIG BLEND RADIO: On this episode of Big Blend Radio’s “Wine Time with Peggy” podcast, Peggy celebrates LDV Winery’s 15 Year Anniversary of Winemaking in Arizona and discusses her Stuffed Mushrooms Recipe that’s listed below. Watch here in the YouTube player or download the podcast on Acast.
Ingredients ‐
1/2 cup Italian‐style dried breadcrumbs
½ bottle LDV R.E.D. Rhone Blend or other dry red wine 1/2 cup LDV Viognier or other dry white wine
2 garlic cloves, peeled and minced Salt and freshly ground black pepper 1/4 cup extra‐virgin olive oil
22 large (2 1/2‐inch‐diameter) white mushrooms, stemmed, fans removed.
1 tablespoon Worcestershire Sauce Tabasco Sauce to taste
Optional: 1/2 cup grated Parmigiano Reggiano Cheese
Instructions ‐
Destem mushroom caps and scrape out fans to create a cavity for stuffing. Finely chop mushroom stems and fans.
Place olive oil in sauté pan over medium heat and add garlic (do not burn). After about 1 minute, add chopped stems and fans and cook for 2 minutes stirring often.
Deglaze pan with ½ cup of white wine, cook until most of wine has evaporated.
Remove from heat and add Worcestershire and Tabasco Sauces, breadcrumbs, cheese if using, salt and pepper. Let cool.
Place red wine in large pan and bring to simmer and add mushroom caps. Over medium heat simmer caps for 1 minute on each side. Remove caps to cool.
Spoon the filling into the mushroom cavities and arrange on the baking sheet. Sprinkle tops of each mushroom with breadcrumbs and cheese if using.
Broil mushrooms on middle rack until they are slightly browned on top and heated through.
Wine Pairing Suggestion –
LDV Winery’s R.E.D (Rhone Red Blend). or other medium bodied red wine. An Oregon Pinot Noir is another great pairing.
