WINE & FOOD AFFAIR RECIPES

Main Dish

Mushroom and Vegetable Bolognese with Polenta

Francis Ford Coppola Winery

300 Via Archimedes
Geyserville, CA 95441
francisfordcoppolawinery.com

This Mushroom and Vegetable Bolognese, rich with caramelized seasonal vegetables, pairs seamlessly with The Wines of Francis Coppola Zinfandel, whose bright acidity, blackberry notes, and spice lift the earthy flavors and balance the richness.

Ingredients:
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 medium Carrot Finely Diced or Pulsed
  • 1 small Celery Stalk Finely Diced or Pulsed
  • 1 small Parsnip Finely Diced or Pulsed
  • 1 Leek (white/light green only) Finely Diced or Pulsed
  • 1 cup Celery Root Small Dice
  • 1 cup Butternut Squash Small Dice
  • 3/4 pound Fresh Mushrroms (Cremini, Oyster, Shitake) Medium Dice by hand
  • 3 cloves Garlic Minced
  • 1 ounce Dried Porcini Mushroom Reconstituted in 4 cups vegetable stock (strain liquid, chop porcini)
  • 2 tablespoons Tomato Paste
  • 2 tablespoon Red Wine Vinegar
  • 1/2 cup The Wines of Francis Coppola Zinfandel
  • 2 sprigs Thyme
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 1/2 cup Whole Milk
  • 4 tablespoons Butter To finish
  • Salt and freshly Ground Black Pepper
  • Creamy Polenta
  • Parmigiano Reggiano For Garnish
Section Directions:

				

			

                			

				
Receipe Directions:

				

					
Heat the olive oil and 2 tablespoons butter in a heavy pan over medium heat. 
Add the carrot, celery, parsnip, leek, celery root, and butternut squash, cooking slowly until softened and beginning to caramelize, allowing fond to develop on the bottom of the pan. 
Stir in the mushrooms and continue cooking until they release their liquid and begin to brown, scraping up the fond as you go. 
Add the garlic and chopped porcini, letting them sear briefly to deepen their flavor, then stir in the tomato paste and cook until it darkens and sticks slightly to the pan. 
Deglaze with the red wine vinegar, loosening the fond, then add the red wine and reduce until nearly dry. 
Add the porcini stock, thyme, and nutmeg, and simmer gently for about 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded. 
To finish, stir in the milk, remove the thyme, and mount with the remaining butter. Season generously with salt and freshly ground black pepper. 
Serve with creamy polenta and top with grated Parmigiano. 
Enjoy with a glass of The Wines of Francis Coppola Zinfandel.