Viognier's Forest Mushroom Bolognese
Ingredients:
1 pound cleaned, wild and cultivated mushrooms, ½ inch diced
1 medium onion, peeled, small diced
1 medium carrot, peeled, small diced
1 clove garlic, peeled, minced fine
2 tablespoons olive oil
½ teaspoon red chile flakes
1 teaspoon fresh sage, chopped
¼ cup red wine
½ cup tomato puree
½ cup vegetable or mushroom stock
¼ cup milk
Salt and pepper
For serving:
Favorite fresh or dry pasta
Few leaves of fresh sage
Fresh grated parmesan
Heat olive oil in medium pan over medium heat. When oil is hot add mushrooms, onions, and carrots. Cook vegetables 4-6 minutes until onions start to brown. Then add chile flakes and garlic, cook 1-2 two minutes just to sweat garlic. Add red wine, and cook till wine is reduced by half. Then add tomato puree and vegetable stock. Cook on med high until liquid is reduced by half, then add milk and simmer sauce 6-8 minutes more. Taste and season with salt and pepper.
To serve:
Toss favorite pasta with mushroom sauce, serve in a bowl, garnish with more fresh sage, and grated parmesan cheese.
About Chef Preston Dishman
Chef Preston joins us from Sonoma, where he was Chef/Partner at the General's Daughter. While in Sonoma, Preston celebrated the potential of a year-round growing season by partnering with two organic farms as well as growing his own produce on the two acre restaurant property. The result was a menu that highlighted the best of each season, and showed off Sonoma's unique terroir. His food is built on classical French and modern techniques, a penchant for play and a slight southern drawl.
Preston grew up in the mountains of North Carolina. At 14, he traded family farm work for the culinary world-- serving hot dogs and ice cream at a local deli. He spent the next 13 years reading every cookbook he could get his hands on, while working through the kitchen ranks from dishwasher and prep cook at a local dive to Chef de Cuisine at the Eseeola Lodge, a Mobil 4-Star Resort.
He then ventured to a bigger playing field in New York City, where he took classes at the French Culinary Institute and staged at Bill Telepan's New York Times rated 3 Star Judson Grill. From New York, Chef Dishman moved to Southern Florida where he started his first restaurant - Dragonfly Bistro. At Dragonfly, he found tremendous joy in crafting guest-specific menus and sourcing the best seasonal products. Even vacations were an opportunity to learn more about cooking and restaurants for Preston, including stages at Frank Stitt's Highland Bar & Grill, Charlie Palmer's Aureole, and Restaurant Gary Danko.
>> More: http://www.viognierrestaurant.com/thechef.html
About Viognier
Viognier Restaurant is named for the grape varietal originating from the Northern Rhône region of France. Viognier's relaxing dining room features plush booths, a cozy fireplace, a stunning display of housemade charcuterie and a blazing wood-fired brick oven. Executive Chef Preston Dishman blends classic French techniques with California's bounty of fresh food. He believes it is part of the ethical duty of a chef to support local farmers and uses seasonal, local, organic and sustainable products whenever possible.
>> Website: http://www.viognierrestaurant.com/
