There’s more than meets the eye when it comes to mushrooms, and especially when it comes to food and wine pairings. Recently, Knudsen Vineyards and Ostrom’s Mushrooms teamed up to share valuable insight and creative inspiration!
In addition to sharing recipes and ideas that are easy, fast, and fun for all of you to incorporate into your own blissful lives, I’m over-the-moon giddy when I have the opportunity to share some inspiring ideas that might be a little out-of-the-box – something you and I might not normally think to make on an everyday basis, but that has the power to inspire us, to push out of our comfort zone and try new things at home.
Recently, I had the pleasure of attending a wine and mushroom pairing luncheon at Irving Street Kitchen with Knudsen Vineyards and Ostrom’s Mushrooms.
I am a BIG fan of mushrooms. At home, I love making (and sharing my recipes for) classic dishes with mushrooms: Herb Stuffed Mushrooms, Pork & Pasta with Mushroom Herb Sauce, Butternut Squash & Mushroom Sage Hand Pies, Chicken Marsala, and Bacon Mushroom Quiche. But Chef Sarah Schafer and her team at Irving Street Kitchen developed some exquisite, creative dishes for our luncheon using mushrooms that paired very well with the wines being served. I’m so excited to share them with you!
After being welcomed with a glass of Argyle Brut (one of my favorite bottles of bubbly, made with Knudsen Vineyard grapes!), we started our meal with this stunning starter dish.
Irving Street Kitchen Gravlax with Pickled Shiitake Tartar Sauce, Cucumber & Frisee, and Rye Crackers. This was an amazing dish – the gravlax was nicely seasoned and there was a nice mix of textures between the softness of the gravlax, the gentle crispness of the greens, and the crunch of the rye crackers. What I loved most was the creativity in using shiitake mushrooms to create the “tartar sauce.” By dicing the mushrooms and coating them with herbs and oil, it softened the “earthiness” of the mushroom flavor and texture and created a beautiful finish to the gravlax. Genius move!
Shiitake mushroom fact: shiitake mushrooms will stay fresh for up to 14 days in a paper bag in the refrigerator. They’re a great source of niacin and riboflavin!
The gravlax starter was served along with the 2014 Knudsen Vineyards Dundee Hills Chardonnay ($45/bottle). This Chardonnay is an elegant wine with crisp green apple and subtle, smooth vanilla flavor that pairs beautifully with the complexity of the gravlax dish.
Charred Teres Major with a Portabello & Tomato Salad with Ostrom’s Mushrooms Steak Sauce. Now this dish is more of they hearty, meaty type of main courses I associate mushrooms with. However, I am inspired by how the heaviness of the dish is somewhat lightened by the tomato salad and the creamed corn.
Portabello mushroom fact: these heftier, meatier mushrooms are basically just larger white crimini mushrooms. They’ll stay fresh for 7-10 days in a paper bag in the refrigerator.
This dish was served with a side-by-side tasting of the 2013 Knudsen Vineyards Pinot Noir and the 2014 Knudsen Vineyards Pinot Noir.
The 2013 Knudsen Vineyards (sold out, sorry Charlie!) is richer and has more oomph to it than your typical Oregon Pinot Noir, and I love it because of that. It’s big enough to stand up to being paired with a hearty meat dish like the one we enjoyed, but not overpowering or too bold. I am so sad that this is already sold out. It would be so lovely with a big Thanksgiving or Christmas meal!
Meanwhile, the 2014 Knudsen Vineyards Pinot Noir ($55/bottle) is lighter and playful, with bright berry notes that also make it a good pairing for our second dish, but in a totally different way. I actually really enjoyed this with my dessert, which I will get to in just a minute. But first… let’s talk a little more about mushrooms.
Did you know that mushrooms are loaded with Vitamin D? They’re the only item in the produce aisle that naturally produces Vitamin D! That’s something we Pacific Northwest folks can most definitely use more of (and I, personally, have a huge natural Vitamin D deficiency, so pass me the mushrooms, please!).
They are also full of B vitamins which help break down proteins, fats, and carbohydrates to help you feel energized, and they are bursting with selenium and another antioxidant I can’t pronounce – ergothioneine – which can help fight off colds and the flu.
So really, mushrooms are super funghi!
The main dessert was a Ginger Cheesecake with Maryhill Peache Mousse and Enoki Mushroom Crumble. Now THIS is a majorly inspiring dish. Have you ever had mushrooms with dessert? I thought it was so brilliant to turn the mushrooms into a crumble, almost as you would crushed graham crackers, as a loose base to the dish.
Enoki Mushroom Fact: Enoki are cool-looking mushrooms that have long stems clustered together in what I can only describe as Sideshow Bob-esque hair-like formation (see Simpson’s Sideshow Bob if you don’t get the reference).
Since the main dessert contained cheese and I am dairy-free, they made me this incredibly delicious sorbet with peaches and a flourless dairy-free chocolate torte triangle. Oh my, this was amazing!
Chef Sarah Schafer came out to our table during the dessert portion to share some insight into the creation of the courses to pair with the wines. I’ve been to other wine + food pairing events and she always does an excellent job in developing a unique menu to shine alongside the right wines. It’s an art and such a gift!
It was a real pleasure learning more about Knudsen Vineyards and Ostrom’s Mushrooms, and especially seeing the Knudsen siblings so passionate about their respective family businesses: Page Knudsen Cowles, Colin Knudsen, and David Knudsen are all co-owners and partners of Knudsen Vineyards owners; David Knudsen is also President and CEO of Ostrom’s Mushrooms.
To learn more about the wonderful world of mushrooms – because, truly, I learned SO MUCH at this luncheon and can’t possibly post all of the awesome info in one post! – be sure to visit Ostrom’s Mushrooms website.
To learn more about Knudsen Vineyards and their exquisite wines, visit the Knudsen Vineyards website.
To make a reservation for your next lunch or dinner or weekend brunch at Irving Street Kitchen (if you have not yet been here and you are in Portland, you NEED to go! I have been here many times and always enjoy my meal!), visit the ISK website.
I hope this meal inspires you to get creative cooking with mushrooms in your kitchen! Which dish and/or wine sounds most tempting to you?
Many thanks to Knudsen Vineyards, Ostrom’s Mushrooms, and Irving Street Kitchen for this incredibly education and enjoyable tasting experience. As always, all opinions and photos are my own.