Pinot Noir, Porcini & Brookies
August brings all the great activities of The Home Ranch back country. The Zirkels are filling with mushrooms, the streams are filled with hungry Brookies, and I have a bottle of Marsannay Burgundy Pinot Noir. They make for a fabulous meal! The Porcinis harvested from the forest are cleaned, and then the Brookies are cleaned. I sauté the mushrooms with grape seed oil and finish them with parsley, shallots, garlic and butter. The Brookies are then drenched in flour and pan seared with grape seed oil, placed on a platter, and topped with a masterpiece of mushrooms. Serve with a chilled Pinot Noir.
Voila, a treat from the forest.