Patio Pairing with Vintage 44 Pinot Noir
Winery Chef DJ MacIntyre shares one of his favorite vegetarian recipes to pair with our Vintage 44 Pinot Noir. We hope you enjoy this cooking tutorial video for a portobello mushroom and fried pepper burger.
YIELD:
4 burgers
INGREDIENTS:
- Portobello Mushroom, whole with stem removed - 4 each, medium sized
- Italian Parsley (leaves and stems) rough chopped - 2 bunches
- Green Onion, cleaned, roots removed & rough chopped - 1 bunch
- Shallot, chopped ½” - 1 each
- Oregano, dried - 1 Tbsp
- Thyme, dried - 1 Tbsp
- Red Wine Vinegar - 1 cup
- Whole Grain Mustard - ¼ cup
- Kosher Salt - 2 tsp
- Black Pepper, ground - 1 tsp
- Extra Virgin Olive Oil - 2 cups
- Chevre, goat cheese - 1 cup
- Anaheim Pepper, large 6-7” long - 2 each (if small use 4 each)
- Onion Rings, baked or fried - 4 each
- Micro Greens or Arugula - 2 cups
- Potato Burger Bun - 4 each
METHOD:
Using a Vita-Mix or a high speed blender, add the chopped parsley, scallion, shallot, dried herbs, vinegar, mustard, salt and pepper. Start the blender on slow and gently pour the oil into the blender to make an emulsion. You will need to raise the speed of the blender to high as you start to add the oil. The vinaigrette is done when you have an evenly colored green emulsion that is thick and viscous. Remove vinaigrette from the blender and hold on the side.
Heat your BBQ grill up to 450° and cook your onion rings to desired temperature. Next, place the peppers on the grill and let cook for 8-10 minutes to achieve nice charring on all sides. Remove peppers from the grill and place in a bowl or Tupperware, then seal with a lid or plastic wrap and let sit.
Prepare your mushrooms first by basting all sides of the mushrooms with the vinaigrette and sprinkling a little salt and pepper to taste. Next, grill your mushrooms, about 5 minutes per side, basting them ever so often. While the mushrooms are grilling, remove the peppers from the bowl. The waxy skin should peel off very easily from inner meat. Then deseed the Anaheim pepper and cut to the size of the burger bun, roughly in half. Place the chevre in a separate bowl and slowly whisk in the remaining vinaigrette. You will not use all the vinaigrette, just enough to loosen the chevre to a creamy/spreadable consistency. Baste the mushrooms once more, then remove from the grill. After toasting the burger buns, spread the chevre mixture on each side, then add the grilled mushroom, pepper half and onion ring. Finish by placing the micro greens or arugula on the onion ring and the top half of the bun.
Serve and enjoy!