INGREDIENTS
- 1 pound portobello mushrooms
- 2 tablespoon white miso
- 3 garlic cloves
- ½ onion
- ½ cup Hermannhof Chambourcin
- ½ cup cold butter, cut into tablespoons
- Salt to taste
- Fettucine or Edamame Fettucine
DIRECTIONS
- Slice the portobello mushrooms, onion and garlic.
- Bring a pot of salted water to a boil.
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Add the mushrooms and onion. Cook until softened and browned, about 12 to 15 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the white miso until it coats the vegetables.
- Pour in the Hermannhof Chambourcin and let it simmer for 3 to 5 minutes, until slightly reduced.
- While the wine reduces, cook the fettuccine in the boiling water until al dente.
- Before draining the pasta, reserve 1 cup of pasta water.
- Drain the pasta and add it to the skillet with the mushroom mixture.
- Lower the heat and add the remaining butter, 1 tablespoon at a time, tossing until melted.
- Add reserved pasta water, 1/4 cup at a time, until the sauce is smooth and coats the pasta.
- Taste and add salt if needed.
- Serve immediately.
WINE PAIRING
Hermannhof Winery 2021 Chambourcin:
Light-bodied and smooth on the palate. Notes of cola and black cherry, followed by dark fruits and earth.
This recipe was created in partnership with Missouri Wines, for more information visit missouriwine.org
