Mushroom Madness


To celebrate my first anniversary at Lynmar, I am cooking a four course menu featuring mushrooms from Gourmet Mushrooms our long time neighbors and friends, with a dash of white truffle oil and black truffle butter. Mushrooms can be a great companion to most meals – they are easily adaptable to a myriad of recipes, pair well with our Pinot Noir and are perennially available.

Russian River Valley Rosé of Pinot Noir, 2011

Fricassee of local gourmet mushrooms
Redwood Hill Farm chevre
Puff pastry bouchée
Grilled brochette of nameko mushroom
Confit of garlic
Garden scallion chutney

Russian River Valley Chardonnay, 2009

Cream of crimini potage buttered leek, white truffle-chive pistou

Quail Hill Vineyard ‘Old Vines’ Pinot Noir, 2009

Peppered & seared breast of Sonoma County duck
Black truffle risotto, wilted estate chard, sour cherry reduction

Terra De Promissio Pinot Noir, 2010

Laura Chenel cabécou & oyster mushroom tartlet
Estate mâche & Meyer lemon oil

Fuji apple & valley ford paleeko gold strudel
Truffle Honey, Candied Pecan

Some tricks I have learned about unleashing the magic in mushrooms:

  1. Use unsalted butter or extra virgin olive oil to bring out the flavor.
  2. Heat. Roast, saute, grill or braise. For meatier mushrooms like Portabello & Cepes/Porcini, brush with an olive-herb oil (like rosemary and garlic), season with salt and fresh cracked black pepper and then grill lightly over some kind of wood. A quick sauté in a very hot pan, lined with a small amount of extra-virgin olive oil and/or butter works with most other mushrooms.

Mushrooms that do not require heat (small, crunchy ones like Enoki) can be pickled in a very small amount of vinegar and sugar to really enjoy their natural texture. They can also simply be eaten raw.


Chef Frakes’ Butternut Squash Soup
Pinot & Pizza 2016
Lynmar Paired Recipe: Pancetta Wrapped Tenderloin
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