Tag Archives: mushroom and lentil ragu

November Wine Club Pairing Recipe

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NOVEMBER WINE CLUB:

Mellow style logoTwo Mountain Winery Merlot wine bottleTwo Mountain Winery
Merlot
Yakima Valley, Washington State

MELLOW WINE STYLE

This wine opens with beautiful oak, a little cocoa dust, a healthy dose of raw fig and a dash of briny/salty intrigue. The palate shows notes of lilac, bay leaf, cherry candy, roasted beet, black pepper, and cumin, with a soft, lingering mid-palate.

WINE DETAILS:

  • Varietal: 94% Merlot, 4% Tempranillo, 2% Cabernet Sauvignon
  • Alcohol: 13.9%
  • pH: 3.66
  • TA: 6.6
  • Vineyard: Copeland Vineyard, Schmidt Vineyard, Portteus Vineyard
  • Barrel Aging: 19 months (96% French, 4% American | 20% new, 39% 1-3 use, 41% neutral)
  • Production: 1,400

ABOUT THE WINERY:
Two Mountain Winery is a family affair – owned and operated by brothers Matthew and Patrick Rawn, their family has been farming the rich soil of the Rattlesnake Hills area of Washington State for more than half a century. In 1951, Phil Schmidt established Schmidt Orchards with 40 acres of peaches, apricots, prunes, and apples. Today, the Rawn brothers continue that legacy through Two Mountain Winery and the estate farming operation. The small family winery produces a modest 10,000 cases annually, but is poised for growth under the leadership of the Rawn Brothers who believe great wine is the result of the perfect blend of elegance and fun. After purchasing Two Mountain Winery and Estate Vineyard from their late uncle Ron Schmidt’s estate in 2006, the brothers set out to put their own fingerprint on the family business by launching a new look for their classic, hand-crafted varietal wines.

Two Mountain Winery continues to produce approachable, handcrafted wines that are worth saving for that special occasion, but are accessibly priced for a casual dinner with family and friends. This family-owned operation draws on the experience of three generations who have farmed the rich soil of the Yakima Valley. The Rawn brothers oversee every aspect of the winemaking process from the grapes to the glass. Inspired by majestic Mt. Rainier and Mt. Adams that form the breathtaking backdrop of the Estate Copeland Vineyard, their award-winning wines are a reflection of the perfect climate in which they were grown. Learn more here.

mushroom lentil ragu plated dishMushroom and Lentil Ragù

INGREDIENTS:

  • 1 cup dried black lentils
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1 pound mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 ½ cups)
  • 1 medium yellow onion, chopped (about 1 ½ cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 4 teaspoons kosher salt, divided
  • 4 large garlic cloves, minced
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1 cup (8 ounces) dry red wine
  • 2 cups vegetable broth
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 tablespoons chopped fresh oregano, plus more for garnish
  • ½ cup heavy cream
  • 2 ounces Parmigiano-Reggiano cheese, finely shredded (about ½ cup), plus more for garnish
  • Cooked polenta, for serving

DIRECTIONS:

  1. Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
  2. Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
  3. Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
  4. Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.

Information & Photos © Two Mountain Winery – All Rights Reserved.
© Recipe courtesy of Food and Wine.

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