Potluck at the Pedernales

Mixed Mushroom Stew

Mushrooms have become a holiday tradition for me since a long-ago Thanksgiving dinner in Barcelona. This rich and flavorful dish works well as a side for pork roast, steak, or roast chicken. Use any combination of mushrooms.

2 tbsp olive oil

1/2 cup shallots, peeled and finely minced

1 tbsp garlic

1 tbsp fresh herbs (oregano, thyme, parsley)

2 lbs mushrooms (portobello, shiitake, crimini, button), cleaned, and cut into bite-sized pieces

1/2 cup brandy

2 cups stock (or water)

2 tsp salt

1/4 tsp white pepper

1 bay leaf

1/2 cup cream

1 tbsp butter

1 tbsp minced parsley

In a large heavy-bottom pan, heat the oil and sauté the shallots and garlic till translucent. Add the herbs and mushrooms and sauté for 3-4 minutes, stirring regularly. Add the brandy and continue to cook 'til absorbed. Add the stock, salt, pepper, and bay leaf, and simmer 'til the liquid is reduced by about half. Add the cream and simmer over a low flame for 15-20 minutes, or until most of the liquid is reduced and the mushrooms are coated with a thick sauce. Stir in the butter, add salt and pepper to taste, sprinkle with parsley, and serve.

Wes Marshall's Recommended Wine: 1999 Seghesio Zinfandel Sonoma, $15.99

For the 1999 vintage, Ted Seghesio has made his best wines yet. This wine is an unbelievable bargain at the price. Zinfandel is one of the better wines for mushrooms. As a bonus, Seghesio's is big enough to cope with the brandy and cream.