Mushroom Stuff

 

The Village Winery

Liz Silva Hall

  • 6 medium sized portabello mushrooms
  • 1/2 cup balsamic vinegar
  • 2 cup olive oil
  • 1/2 tsp minced ginger
  • 1/2 tsp finely chopped red onion
  • 1/2 lb. medium scallops
  • 1 lb. tiger shrimp, shelled and de-veined
  • 1/2 cup ES White Bordailles
  • 1 clove of garlic minced
  • 1 tbsp freshly chopped coriander
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp. lemon juice
  • 2 tbsp. of grated parmesan cheese
  • 1/4 cup mixed dried breadcrumbs & toasted Sesame seeds
  • 1 tsp. soft butter

Preparation:

Clean mushrooms and remove stems. Whisk together 3/4 of the olive oil, vinegar, ginger and shallots. Preheat grill to medium and brush vinaigrette over mushrooms. Grill for about 6 to 8 minutes top side down. Remove from grill and reserve for later. In another large bowl whisk together the rest of the olive oil, wine, lemon juice, coriander, cumin, garlic and red onion, adding salt and pepper as needed. Place the shrimp and scallops in the marinade for about 10 minutes, making sure everything is well coated. Brush a bit of oil on the grills and grill the shrimp and scallops for about 3 to 4 minutes per side. Once done allow to cool and chop shrimp and scallops into small pieces. In a bowl mix the seafood meat with the dried bread crumbs, toasted sesame seeds and butter. Place spoonfuls of the mixture into the center of each of the mushrooms and sprinkle with the parmesan cheese. Place on grill at medium heat for about 2 to 3 minutes until mushrooms are tender and juicy and the mixture is heated through. This is an excellent summertime dish to serve with a light spring salad and a glass of Legacy Pinot Chardonnay or if you prefer red, the meatiness of the mushrooms combines excellently with a Legacy Pinot Noir. No matter what, ENJOY!