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+--- Thread: portobello mushrooms and ? (/thread-1105.html)
- robr - 05-11-2006
Hi guys and gals,
I'm just about to saute some sliced portobellos in olive oil and garlic. Is it ok to add a little wine to the saute, or would that ruin it? I have some chardonnay, gewurztraminer, and a SA pinotage already open, but there are some others in the rack.
Would any of these do?
- Innkeeper - 05-11-2006
I would go with the Pinotage. Those bellas are meaty.
- robr - 05-11-2006
Thanks IK,
I got it just in time. They were fantastic!
I'm gonna try them again with some other reds -- I'm thinking of a merlot next time.
- VouvrayHead - 05-11-2006
I do a lot of cooking with portabellos..
they do great with most red wine, it's also important to not overdo it with wine during the sauteeing since they can soak so much of it up in there. a bit is really nice, though...