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ELEVATED EATS: Pinot Noir and Huckleberry Compote / Hedgehog Mushroom Saute

To pair with the elusive Winter Steelhead...

RECIPE: Pinot Noir and Huckleberry Compote

1 cup sugar
Juice of half a lemon
3 cups Pinot or other red wine
1 ea star anise
1 shallot, chopped
¼ cup red wine vinegar
¼ cup mountain huckleberries

In a nonreactive saucepan, place sugar, lemon juice and enough water to wet sugar over medium heat and cook until golden brown. Add all remaining ingredients and reduce until it reaches a syrupy consistency. Keep at room temperature.

RECIPE: Hedgehog Mushroom Saute

½ lb wild Hedgehogs
1 ea shallot, thinly sliced
3 T butter
2 T fresh thyme, chopped
1 T Italian parsley, chopped

Over medium high heat, sauté mushrooms in a sauté pan with butter and shallots. Cook until moisture is released and evaporated, season with salt and pepper and toss with chopped herbs.


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