Main Dish

Wild Boar and Porcini Mushroom Stew

Longboard Vineyards

5 Fitch Street
Healdsburg, CA 95448

  • RECIPE YEAR: 2014
  • RECIPE BY: Chef Anne Cornell, Relish Culinary Adventures
  • YIELD: Serves 8
  • PAIRS WELL WITH: Longboard Vineyards Syrah

A hearty seasonal wild boar stew topped with a bright citrus gremolata makes a perfect pairing with Longboard Syrah.

Wild Boar and Porcini Mushroom Stew

  • 2 ounces dried porcini mushrooms
  • 1 pound wild boar meat, cut into 1-inch pieces
  • 4 wild boar sausages, cut into 1-inch pieces
  • 1 tablespoon kosher salt, plus more, to taste
  • 1 teaspoon freshly ground pepper, plus more, to taste
  • 1 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 2 yellow onions, chopped
  • 3 garlic cloves, minced
  • 1/4 pound pancetta, cubed
  • 4 cups Longboard Syrah
  • 1 cup beef stock
  • 4 fresh rosemary sprigs
  • 1 bay leaf
  • 1/2 pound Yukon Gold potatoes, diced
  • 1/2 pound cremini mushrooms, diced
To make the stew, put the dried porcini mushrooms in a bowl and add hot water to cover. Let soak until the mushrooms are soft, about 30 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and roughly chop. Let the soaking water sit undisturbed for 10 minutes to allow the sediment to settle at the bottom of the bowl. Carefully pour the soaking water into another bowl, leaving the sediment behind. Reserve the soaking water. 

In a large bowl, season the wild boar meat and sausage pieces with the 1 tablespoon salt and the 1 teaspoon pepper, then coat lightly with the flour.

In a large, heavy-bottomed stockpot or Dutch oven over medium-high heat, warm the olive oil. Add the onions and cook, stirring occasionally, until softened and translucent, 5 to 10 minutes.

Add the garlic, wild boar meat, sausages and pancetta to the pot and cook, stirring occasionally, until browned. Add the wine, stock, reconstituted porcini mushrooms, reserved mushroom soaking water, rosemary and bay leaf. Season with salt and pepper. Bring just to a boil, then reduce the heat, cover and simmer for 1 1/2 hours.

Add the potatoes and cremini mushrooms and simmer until all the meats are tender, about 30 minutes more.

Citrus Gremolata

  • 1 garlic clove, minced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons fennel fronds
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • Finely grated zest of 1 large orange
To make the citrus gremolata, in a small bowl, stir together the garlic, parsley, fennel fronds, rosemary, thyme and orange. Set aside until ready to serve.


To serve, ladle the stew into bowls and top each with a dollop of the citrus gremolata.