Wild Mushroom Ragout Pairing Suggestions

I am disturbed by his indifference to the variety of mushroom.

I would be tempted by Cornas with some age.
 
originally posted by Salil Benegal:
I'd try a Jura Pinot with that - see if you can find the Chais du Vieux Bourg Pinot Noir.
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That's even lighter than a Burg! I'd much prefer a Burg with that dish if you are doing Pinot. I could see a Trousseau if you are stuck on the Jura. I could also see an older Northern Rhone working. But personally, I'd have a hard time not drinking Burgundy with that, although I take your point that it will be a little heavier than the wine.
 
originally posted by SFJoe:
I am disturbed by his indifference to the variety of mushroom.

I would be tempted by Cornas with some age.
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I was thinking of Cornas. The mushrooms are Maitakes from Violet Hill at USQ.
 
Sounds quite similar to a recipe I make with Craterellus tubaeformis. It is actually a wonderful pairing with a light Gamay like Lapierre's Raisins Gaulois. But I don't think I've eaten Maitakes ever. What are they like?
 
originally posted by Otto Nieminen:
Sounds quite similar to a recipe I make with Craterellus tubaeformis. It is actually a wonderful pairing with a light Gamay like Lapierre's Raisins Gaulois. But I don't think I've eaten Maitakes ever. What are they like?
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Grifola frondosa. My favorite preparation is to toss them with salt and pepper, a little melted butter and madeira and roast them in a very hot oven until they crisp.

If you omit the seasonings, you can do the same prep and then introduce them into other dishes chopped or pureed.

They aren't as good as Craterellus, but what is? The flavor is more in the direction of Agaricus, with perhaps more midrange and less bass. It's a good mushroom.

I'm surprised you haven't had them, Otto. Their range takes in most of the Northern Hemisphere. They are not an item of commerce? Here is a flickr pic that seems to be from Finland:
https://flic.kr/p/anHxkN

Anyhow, they rot dead wood, so you can grow them on sawdust just as you would a shiitake or other mushroom with that lifestyle. Commercial ones are reasonably available in the US these days.
 
Thanks for the picture, Joe. Koppelokääpä is the name in Finnish. It is extremely rare in Finland though there are reports of it growing here in the south. I have never seen one, however, in my mycological gathering trips. Nor have I seen an imported version of it in any grocery store.
 
We eat a lot of maitakes because the local farmers' market often has some nice specimens.

Has anyone else found them to be a 'fragrant' mushroom? We can still smell them in our bodies/urine the next day (like asparagus), but don't notice this with any other mushroom.
 
originally posted by Rahsaan:
We eat a lot of maitakes because the local farmers' market often has some nice specimens.

Has anyone else found them to be a 'fragrant' mushroom? We can still smell them in our bodies/urine the next day (like asparagus), but don't notice this with any other mushroom.
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Lactarius fragilis, bigtime.

I haven't noticed this with maitake, but I don't eat them often.
 
originally posted by Keith Levenberg:
Looks perfectly Burgundy-friendly to me, but an aged Barolo sounds mighty nice too.
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'89 Giacosa Falletto (normale) i had at dinner last night would be perfect; pale ruby color, penetrating powerful fragrance of dried roses and clean forest floor. Amazing clarity and length in the mouth.
 
originally posted by Robert Dentice: Wild Mushroom Ragout Pairing Suggestions Any thoughts on the wine pairing for the dish below?
I think it is too heavy for Pinot.
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Robert, I agree with your opinion averse to a Pinot Noir.

For the mushroom ragout
1/4 cup olive oil
1 large onion, finely diced
Salt and pepper
2 pounds wild or cultivated mushrooms, cleaned and sliced
3 garlic cloves, smashed to a paste with a little salt
1 teaspoon finely chopped thyme
2 teaspoons finely chopped sage
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 tablespoon all-purpose flour
2 cups Porcini Mushroom Broth (recipe follows), hot, or as needed
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Looks like a good match with a Zin!

. . . . . . Pete
 
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