During Temecula's Barrel Tasting weekend, we had the opportunity to sample some of the wine region' signature dishes, including a Portobello Mushroom Ravioli.Miramonte Winery topped this delicious semi-homemade ravioli recipe with a Thai ginger sauce and crispy fried carrots. It’s perfect for a weeknight meal.
Fresh or frozen portobello mushroom ravioliprepared and drained
Instructions
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
Notes
Suggested Wine Pairing: Miramonte Winery’s Sauvignon Blanc or Syrah