During Temecula’s Barrel Tasting weekend, we had the opportunity to sample some of the wine region’ signature dishes, including a Portobello Mushroom Ravioli.
Each winery prepares a dish to compliment their wines. Miramonte Winery topped this delicious semi-homemade ravioli recipe with a creamy soy-ginger sauce and crispy fried carrots. It’s perfect for a weeknight meal.
If you ever have the chance, be sure to check out this fun event. Not only to you get to sample some nice wines from Temecula, but there’s also plenty of food to go around!
Suggested Wine Pairing: Miramonte Winery’s Sauvignon Blanc or Syrah
Portobello Mushroom Ravioli with Thai Ginger Sauce
Soy Ginger Sauce
- 1/2 cup low sodium soy sauce
- 1/2 cup mirin
- 1/2 cup water
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon red pepper flakes
- 2 tablespoons light brown sugar
- 1 garlic clove crushed
- 1 cup sliced wild mushrooms
- 1 tablespoon sesame oil
- 1 cup heavy cream
- 1 teaspoon cornstarch for thickening sauce
- 1 whole carrot cut into strips with potato peeler
- Fresh or frozen portobello mushroom ravioli prepared and drained
- Shave carrot into thin slices using a potato peeler. Deep fry until crispy. Transfer onto paper towel to drain. Lightly season with salt and pepper.
- Make the soy ginger sauce: In a medium saucepan over high heat, add the soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger. Stir to combine and bring it to a boil. Cook for 3 to 4 minutes.
- Mix the cornstarch with 1 tablespoon of water to form a slurry.
- Saute wild mushrooms in sesame oil. Add soy sauce mixture and heavy cream; simmer for 10 minutes. Thicken with cornstarch mixture.
- Prepare ravioli according to package directions; drain.
- Top cooked ravioli with the sauce and garnish with carrot noodles.
- Suggested Wine Pairing: Miramonte Winery’s Sauvignon Blanc or Syrah