Pinot Noir Pairing - Vegan Portobello Fried Mushrooms

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Pinot Noir, the romanticized red wine! The grape is delicate and hard to grow, wine lovers become obsessed with finding the perfect Pinot. 

Pinot Noir originated in the Burgundy region of France, which still produces great Pinot! The Burgundy Pinot can be pricey but other regions, like California, Oregon, and New Zealand have succeeded in creating excellent Pinots!

Pinot Noir is very versatile and pairs well with many dishes, one in particular is mushrooms.

We prepared vegan fried portobello mushrooms with a cucumber, tomato, and shallot salad. It paired beautifully with a 2013 Kendric Vineyards Pinot Noir from Marin County, CA. The Pinot was incredibly smooth and bursting with notes of cherries and bright acidity. 13.5% ABV. It was hard to put down, it was so delicious! We enjoyed our Pinot chilled. Serve Pinot at 55 degrees.

Fried Mushrooms   
Ingredients
6 Large mushrooms (we used portobello)
Flour
Almond Milk
Onion Powder
Garlic Powder
Salt & Pepper
Paprika
Creole Seasoning
Chili Flakes
Oil for frying (we used avocado)
 
In a bowl prepare wet ingredients
1 1/2 cups flour
1 1/4 cups almond milk
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/2 tsp pepper 
1/2 tsp salt
1 tsp paprika
1 tsp creole
a pinch of chili flakes
Mix all together
 
In a separate bowl prepare dry ingredients 
* Note - (Use the same seasonings in both dry and wet)
1 1/2 cups flour
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/2 tsp pepper 
1/2 tsp salt
1 tsp paprika
1 tsp creole
a pinch of chili flakes
 
In a skillet start heating your oil on medium high heat - fully coat the pan. We used avocado oil 

Next...
Dip the mushrooms in the wet ingredients and fully coat on both sides
Next...
Dip the mushrooms in the dry ingredients until fully coated.
Place the mushrooms in the hot oil and cook for 3 minutes on both sides

We served our mushrooms with hot sauce!

Cucumber, Tomato, & Shallot Salad

*Cut one small cucumber in thin slices. Leave the skin on or off.. it's your choice. 
*Cut your favorite tomato in thin slices (we used cherry tomatoes, it's what we had on hand)
*Cut a shallot into thin slices (you can use red onions as well)
*In a dish, arrange your cucumbers, tomatoes, and shallots.
*Lightly season with salt and pepper... you can also add Italian seasoning
*Top with your favorite herb vinaigrette or Italian dressing
*Top with fresh basil (optional)
-Cover and place in the fridge while you prepare your mushrooms
-Make this salad the night before. The flavors explode the next day!
 
If non vegan, add mozzarella or parmesan cheese.



 

 

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