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Willamette Valley Vineyards

Winery Chef DJ MacIntyre
 
April 7, 2020 | Winery Chef DJ MacIntyre

Patio Pairing with 2017 Père Ami

Food and wine can provide comfort during challenging times, so Winery Chef DJ MacIntyre is sharing one of his favorite patio recipes. We hope you enjoy this cooking tutorial video for wild mushroom and herb crusted steelhead to pair with our 2017 Père Ami.

Wild Mushroom and Herb Crusted Steelhead
Pairs with 2017 Père Ami
4 servings

INGREDIENTS:
Steelhead, filet, cleaned - 1 side
Olive oil - 4 Tbsp
Lemon juice - 2 Tbsp 
Dried porcini mushroom, ground medium fine - 4 Tbsp
Dried shiitake mushroom, ground medium fine - 3 Tbsp
Dried black trumpet mushroom, ground medium fine - 2 Tbsp
Lemon zest, dried - 1 tsp
Granulated garlic - ½ tsp
Thyme, dried - 1 tsp
Rosemary, dried & ground - ½ tsp
Oregano, ground - 1 tsp
Kosher salt - 1½ Tbsp
Black pepper, ground fine - 2 tsp


METHOD:
Mix all the dry spices together with the mushroom powders in a bowl. Next, squeeze the lemon juice over the whole filet. Then cover the filet with the oive oil and season the entire fillet with the ground mushroom rub. Let the fish sit for 10 minutes, allowing the mushrooms to bloom.  Place steelhead on a cedar plank and grill at 350° for 8-10 minutes or until desired internal temperature is reached (145° recommended). Serve with earthy vegetables and rice and enjoy!

Purchase Pére Ami

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Founded in 1983 by Oregon native Jim Bernau with the dream of creating world-class Pinot Noir,
Willamette Valley Vineyards has grown from a bold idea into one of the region’s leading wineries, earning the title “One of America’s Great Pinot Noir Producers” from Wine Enthusiast Magazine


 

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