Ingredients: 2 tablespoons butter, 2 tablespoons butter, 1 large shallot, minced, 3 cups portabella mushrooms, cubed, 1 1/2 cups vegetable broth, 1/4 cup white wine, 1 teaspoon thyme, chopped, 3 tablespoons flour, 1/4 cup heavy cream, 1/4 cup parmesan cheese, grated, 1/4 cup parsley, chopped, salt, pepper
Directions: Melt first amount of butter over medium heat. Add shallot. Cook until tender. Add mushrooms to pot. Cook until tender. Add broth, wine, salt and pepper. Bring to a boil and then simmer for 10 minutes. While simmering, in a separate pot, melt the second amount of butter over medium heat. Stir flour into butter until absorbed to make a roux. Pour mushroom mixture into roux and bring to a boil. Turn down heat and stir until thickened. Stir in heavy cream, parmesan cheese and parsley. Serve over rice or pasta.
A good Cotes du Rhone has good earth and toasted wood tones that complement the dish’s heavy use of mushrooms. Dark chocolate and black fruit notes will act to differentiate it somewhat from the food for an overall good pairing. Available in specialty shops and online.