Pinot Noir loves mushrooms! Foragers find mushrooms from the Doug firs around the Corral Creek area because of the Laurelwood soil. Riesling also is one of the few wines that can take spice and strong aromatics. So, this dish could be the crowd pleaser for red or white fans! This can be an appetizer or a main and is a versatile dish for two beautiful, versatile wines! – Executive Chef & Culinary Director, Becca Richards
Duxelles, is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs sautéed in butter and reduced to a paste. It is used for the dumpling filling and can be made make in advance! It also freezes and stores well.
- 1 ½ lbs fresh mushrooms (choose your favorite mix of mushrooms! Cremini or Baby Bella are easy to find, while shiitakes, maitakes, chanterelles, etc. make the dish even more exciting)
- 6 Tbsp unsalted butter (3 ounces)
- 3 sm shallots, finely chopped (about ¾ C)
- ½ tsp plus a pinch of kosher salt, divided, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tsp sherry vinegar
- 1 Tbsp sherry
- 1 Tbsp Riesling
- 1 ½ tsp chopped fresh thyme
- Pinch of freshly grated nutmeg
- Working in batches, pulse mushrooms in a food processor until very finely chopped, about 8 pulses per batch. Transfer chopped mushrooms to a bowl; set aside.
- Melt butter in a large skillet over medium. Add shallots and a pinch of salt and cook, stirring often, until shallots are softened, about 3 minutes. Add finely chopped mushrooms, pepper, and remaining 1/2 tsp salt.
- Increase heat to medium-high, and cook, stirring occasionally, until mushrooms start to release their liquid, about 6 minutes. Reduce heat to low; cook, stirring occasionally, until liquid has evaporated and mushrooms look dry, about 20 minutes.
- Stir in sherry vinegar, sherry, Riesling, thyme, and nutmeg, and cook, stirring occasionally, until added liquid has evaporated, approximately 2 minutes.
- Remove pan from heat. Season duxelles mixture with salt and pepper to taste. Let cool slightly, about 10 minutes.
Dumplings and Broth
Note on sourcing ingredients: lemongrass and lime leaves can often be found at your local Asian or Indian grocery store. Lime leaves can be frozen and stored for future use.
- 2 Tbsp canola oil
- 1 (3 in) piece fresh ginger, peeled and very thinly sliced (a mandolin works amazingly for this)
- 2 (4 in) stalks of lemon grass, bruised then sliced
- 2 lime leaves – center vein removed, thinly sliced
- 8 garlic cloves, thinly sliced
- 1 fresh red Thai chili
- 8 C low sodium chicken broth or vegetable broth (or, if you have it, homemade vegetable or chicken stock)
- 1 oz dried shiitake mushrooms
- 1 C fresh shiitakes sliced – stems reserved for broth
- 1 C packed torn (bite-size pieces) stemmed curly purple kale
- 1 ¼ tsp kosher salt, divided
- ¼ tsp ground white pepper
- 16 wonton wrappers
- 1 C duxelles
- 4 scallions, thinly sliced (about 3/4 C)
- (Optional) 1 Fresno chili—seeds removed, thinly sliced—for garnish (add if seeking a touch of heat at the finish)
- Heat oil in a large saucepan over medium. Add ginger, garlic, lemon grass and lime leaves and cook, stirring often, until lightly browned and very fragrant, 3 to 5 minutes.
- Carefully pierce Thai chili using the tip of a knife, you want to release the oil in cooking process without all the seeds getting into the broth. Add pierced chili to saucepan.
- Add broth and dried shiitakes, and bring to a boil over medium-high. Reduce heat to low, cover, and simmer until mushrooms are tender and broth is richly flavored, approximately 30 minutes.
- Remove pan from heat. Remove and discard chili.
- Place kale and 1/2 tsp salt in a medium bowl; tenderize by massaging the kale with your hands for 1 minute. Set aside.
- Using a slotted spoon, remove rehydrated shiitakes and fresh stems. Discard stems and transfer shiitakes to a cutting board.
- Trim and discard mushroom stems; thinly slice caps. Return sliced caps to broth mixture; stir in white pepper and remaining 3/4 tsp salt. Set aside.
- Working with 1 wonton wrapper at a time, place 1 Tbsp duxelles in center of wrapper. Lightly brush wrapper edges with water. Fold 1 corner over to opposite corner, and pinch the edges together to seal into a triangle. Lightly brush 1 corner of long edge with water, and fold over filling toward opposite side; repeat process with second corner of long edge. Pinch overlapping sides together to seal. Repeat procedure with remaining wonton wrappers and mushroom duxelles to yield 16 dumplings.
- Bring broth mixture in saucepan to a simmer over medium. Add dumplings; cook, stirring gently to prevent dumplings from sticking, until wrappers turn translucent, 2 to 3 minutes.
- Remove from heat; stir in kale and scallions. Serve with sliced Fresno chili, if desired.