Wild Mushroom Stuffing
INGREDIENTS:
- 1 loaf country-style French bread with crust cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread)
- 10 tablespoons butter
- 1 pound wild mushrooms
- 2 shallots finely sliced
- 2 ribs celery
- 2 bunches green onions thinly sliced
- ¾ cup chopped fresh Italian parsley
- 2 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 3 large garlic clove minced
- 2 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 2 cups chicken broth, divided
- 4 ounces freshly grated Parmesan cheese
DIRECTIONS:
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Preheat oven to 375°F. Spread the cubed bread on large rimmed baking sheet and transfer into the oven. Bake until bread is dry, about 15 minutes. Remove from the oven and let cool.
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Meanwhile, melt the butter in heavy large skillet over medium heat. Add mushrooms and shallots and saute until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt and pepper and sauté for 3-4 minutes more.
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Generously grease a large baking dish.
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Place the bread cubes in large bowl. Add the warm vegetable mixture; toss to combine.
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Whisk the eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
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Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
© Recipe courtesy of What’s Gabby Cooking.
NOVEMBER WINE CLUB:
Skylark Wine Company
Las Aves
North Coast, California
BOLD WINE STYLE
“Ruby red. Morello cherry with plum, cassis and savory herbs. The palate is pretty and expressive, with the textured fruits in seamless integration with the natural acidity. A chocolatey ripeness develops with aeration in the glass though nicely buffered by the fine-grained tannins. The balanced fruit profile and admirable structure suggest this vintage can be successfully cellared for at least 10 years.” – Jeb Dunnuck, 91 pts.
WINEMAKING DETAILS:
Las Aves is Skylark’s ode to the Priorat region in Spain, where some of the world’s finest Carignane is grown. After visiting Priorat, the Skylark team decided to create their own California-inspired version, featuring heritage vine Carignane vineyards in Mendocino. Starting in 2006, they started their partnership with Alvin Tollini at his Niemi Vineyard, which was planted in the 1950s. This vineyard site provides a glimpse into California wine history. With the addition of Syrah, Grenache, and Cabernet Sauvignon, Las Aves is their unique varietal blend of heritage vines with an Old World inspiration – only 250 cases were produced. The WineStyles team will be receiving the last of this vintage.
ABOUT SKYLARK WINE COMPANY:
Skylark Wine Company is collaboration between Boulevard Restaurant wine directors John Lancaster and Robert Perkins. John and Robert have run the wine program at the acclaimed Boulevard Restaurant in San Francisco for the past fifteen years. During their tenure at Boulevard, they have built a close friendship, an inventory of wines from around the globe and a palate of tasting wines of the world from vintage to vintage. This partnership has created long-term relationships with the entire scope of the wine industry, from winemakers to vineyard managers to owners. With these relationships, their next logical progression was the realization of a dream: making fine wine from select vineyards in Northern California. While the original plan was simply a barrel, they jumped in with 14 barrels of Syrah from the 2002 harvest. Skylark Wine Company was formed. Learn more about Skylark Wine Company here.
John Lancaster,Co-Proprietor
Co-proprietor of Skylark Wine Company, is a graduate of Washington State University in Pullman, Washington. His passion for wine grew while working in the restaurant industry and brought him to the culinary destination of San Francisco. As the Wine Director of the wildly eclectic Cypress Club, he was recognized by the Wine Spectator for his wine list. For the past eleven years, John has been the Wine Director at the James Beard award winning Boulevard Restaurant. During his tenure at Boulevard, John has traveled extensively throughout the world’s wine regions studying wine production. In addition to his professional duties at Boulevard, John is also a professional wine judge and consultant. John resides in San Rafael with his wife and two daughters.
Robert Perkins, Co-Proprietor
Co-proprietor of Skylark Wine Company, is a graduate of Fine Art Painting from the San Francisco Art Institute. His paintings have been shown throughout the Bay Area: San Francisco Museum of Modern Art-Artist Gallery, Canessa Gallery and Mesh Gallery. His designs are featured on every Skylark Wine label. When Robert is not in his studio in San Francisco, he is pursuing his other creative outlet, wine. Robert has worked in the restaurant industry for 20 years and has worked at Greens in San Francisco, Willowside Café in Sonoma and at Boulevard Restaurant as a sommelier for the past nine years. With his expertise in the wine industry, Robert has been a wine consultant for several Bay Area restaurants. He has also worked hands-on in production at several small wineries including Nalle, Scherrer and Sean Thackrey. He resides in San Francisco with his wife Kristine.
Information & Photo © Skylark Wine Company – All Rights Reserved.
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