Stuffed Mushrooms with Cameron Hughes Wine

Thank you Cameron Hughes for sponsoring this post. Capture the celebratory spirit of the holidays, and toast to the season with Cameron Hughes wine!

One of my favorite appetizers in the world are stuffed mushrooms. They can be of any kind. But paired with another fav, the glorious Thanksgiving side dish I go crazy for; stuffing, the combination is deliciously lethal. But anything that goes perfectly well with a nice hors-d'oeuvre is a really nice glass of wine. Exceptional wine, extraordinary value. Great wine doesn't have to be expensive and Cameron Hughes wine's mission is simple: Buy the best possible wine for the best possible price. Which is why I'm so happy to partner with this San Francisco-based wine company founded by Cameron Hughes! In today's post, I'm sharing my thoughts on three different bottles of wine from this brand including my very own quick and easy stuffed mushroom recipe.

The stuffed mushroom recipe literally consists of only 3 items, minus the butter and boiling water. Aside from that, all you need are white mushrooms, sweet Italian sausage (or any sausage you'd like to try it with), and Stove Top's 'Savory Herbs' stuffing. I do know how to make homemade stuffing, which I do almost every Thanksgiving, but it does require more time and it does always taste better cooked in the bird. All that flavor you're missing out on! But sometimes, for something simple and painless this recipe takes less than an hour to prepare + make on top of going well with either a red or white wine. 

photos + recipe by © Suzanne Spiegoski

Stuffed Mushrooms

Ingredients:

24 oz fresh whole white mushrooms (about 28)

1/2 lb bulk spicy Italian sausage, cooked and drained

1 box Stove Top 'Savory Herbs' stuffing

Directions:

Heat oven to 375°F. Remove stems from mushroom caps; discard stems.

On an ungreased 15x10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.

In a medium bowl, mix Stove Top (cooked) and sausage until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Place mushrooms in the same 15x10-inch pan.

Bake 13 to 18 minutes or until golden brown on top and heated through.

My friends and I first tried the Chardonnay. The super fresh nose of honeysuckle, pear, and apple gains weight and complexity with a bit of air, adding papaya and orange creamsicle to the mix. Creamy and supple on entry, this wine really hits the “umami” button, with rich orange sherbet and vanilla notes riding that honeyed beam of acidity I find so thrilling about the Chardonnays from this region. Robust yet wonderfully complex even at this young age, it finishes in long waves of ripe fruit and creamy vanilla. Yum.

Next up is the beautifully balanced, complex Pinot Noir that will have broad appeal, providing ample punch but also carefully delineated flavors. Pale ruby in the glass, this Pinot starts with rose petal and earthy black cherry on the nose, opening up to reveal the warmer plum and brown baking spice notes with hints of pepper. Ample yet very refined on the palate, with perfect balance and emerging complexity that will definitely improve in the short term as this opens up in the bottle over the next month or two before settling in for long-term aging. Rich and concentrated on the palate with pretty yet ripe plum mingling peppery spice notes, this wine has plush texture and balance in a long, smooth, harmonious finish.

And lastly, no expense spared, icon-level winemaking. Aged in 50% new French oak, this opaque black wine is textbook, classic Rutherford Cabernet. Sumptuous and suave on the nose, it features a gorgeous mélange of blackberry, cherry, cassis, dark chocolate and mint underpinned with graphite and mineral wrapped in lavender florals. The palate is juicy and succulent, with red and black fruit and a finely knit but resounding kirsch/mocha punch. I have to say out of the three, the reds were my favorite, especially the Pinot Noir. What kind of wine do you normally drink with an appetizer? 

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

LOVE & XX'S,

SHOP THE WINE

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MaQ Shepherd's Pie

Sponsored Post: This post is intended for 21+ and sponsored by Wente Vineyards, but the content and opinions expressed here are my own.

Check out Wente Vineyards Wine Here.

Happy Sunday! The fall season has arrived and you know what that means - I get to cook all my favorite recipes to share with you guys! I am also discussing more about my passion in cooking today with Wente Vineyards wine! You'll rarely see me drink a glass of red during the warmer seasons, but as soon as that crisp air kicks in, I'm stocking up on a ton of pinot noir! And Wente Vineyard's Riva Ranch Pinot Noir is absolutely delicious! I had to create a hearty Autumn dish to perfectly go with my new favorite wine!  

One of my go-to fall meals is the classic Shepherd's pie (or Cottage pie as it's sometimes called). Rich in ground beef with carrot, onion, & garlic, and topped with gorgeously browned mashed potatoes, I did a tiny twist on my creation. Using the German Shepherd rolling pin from Stodola, I created thin-like biscuits to put on top of the pie. I was going to go for a rectangular pastry puff piece, but was concerned it might come out too mushy on top of the mashed potatoes. So instead I made circular biscuits using a glass. I loved how the pastry gave the dish more texture. It's flaky goodness made me oh so happy!  

MaQ Shepherd's Pie

Photos & recipe by © Suzanne Spiegoski 

Serves 4-6

Ingredients:
1.5lbs ground beef or lamb
Olive oil
1 large carrot
1 onion
Fresh thyme
Fresh rosemary
4 garlic cloves
1/2c red wine (Wente Vineyard Riva Ranch Pinot Noir 2014)
Splash of Worcestershire sauce
1/2c chicken broth
2Tbsp tomato paste
salt & pepper
5 large potatoes
1/4c heavy cream
3Tbsp butter
2 egg yolk
1c Parmesan cheese

Directions:

1. Preheat oven at 400 degrees.
2. Peel potatoes. Boil in hot water for 15 minutes. Drain, cool and set aside.
3. Grate onion and carrot. Mince garlic and fresh herbs.
4. Add olive oil in pan and cook meat until brown. Drain grease.
5. Add onion, carrot, garlic, and salt & pepper.
6. Add thyme, rosemary, tomato paste, red wine, and Worcestershire sauce.
7. Add chicken broth. Cook on medium heat until most sauce has thickened.
8. Meanwhile, mash potatoes in a bowl. Add salt & pepper, butter, heavy cream, egg yolks and Parmesan cheese. Mix well.
9. Place meat in casserole dish. Then layer with mashed potato mixture. Take a fork and lightly poke.
10. Cook in oven for 20-22 minutes. Serve immediately.

--- For the MaQ Shepherd biscuits, I used puff pastry and the German Shepherd rolling pin from here.

What's the secret to getting that nice golden color on the mashed potatoes? Parmesan cheese! I tried to focus the browning around the edges so the biscuits would have all the room they needed to also bake nicely on top.

Karl Wente, a 5th generation winemaker, blends his two passions of making wine and making music together. I love music and normally have some on while I cook (and maybe dance), and blending passions with Wente Vineyards is something you can do too! Watch Karl's video and share what inspires you or what you might pair your bottle of Wente wine with! I know I will be going through a ton more of red wines from them. :) 

Try Wente Vineyard wines and take advantage of their free shipping for a limited time only! Use code, 'JRNYSHIP1' and join the Wente newsletter to stay in touch with all things Wente! I used the Riva Ranch Pinot Noir 2014 wine to cook the minced meat with. Smooth and full of body it was also the perfect wine to accompany dinner with! I even got to enjoy dining al fresco afterward! Got to take advantage of this gorgeous weather we've been having in New York!  

What are your unexpected ways of pairing wine with your passion? I'd love to hear and see what favorite wines you all drink while out and about doing your favorite thaaaannng! Are you more into reds or whites? Maybe only rosé? Alright, Sunday Brunch is here and leftovers of MaQ Shepherd's Pie is calling my name! Enjoy the rest of the weekend, everyone! 

LOVE & XX'S,

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