John Myers
Mushroom in Red Wine Sauce with Croissants and Green Asparagus
The perfect mushroom in red wine sauce with croissants and green asparagus recipe with a picture and simple step-by-step instructions.
- 400 g Mushrooms
- 250 g Green asparagus
- 180 g Hörnli (pasta)
- 25 g Butter
- 2 dl. Red wine (high quality)
- 2 dl. Salt pepper
- 2 dl. Venison Seasoning
- 2 dl. Ground cinnamon
- 0,5 KL Juniper berries
- 1 KL Walnut oil
- It is possible that game aromas are banned into the golden autumn because the hunting season extends the culinary range to include roe deer and stag, wild boar and marmot for a few weeks. It is not a misprint: in Switzerland in the Upper Engadine, people eat the small, shy rodents when they have devoured their fat reserves for the long winter underground. In summer they would be much too lean ….. But I love to experiment with different flavors, which is why I already use juniper berries, cinnamon & Co. in my summer dishes. This recipe is 100% vegetarian!
- Wash and clean the mushrooms well and shorten the stems. Cut the ends of the asparagus (up to 1/3), which can be a bit tough and woody. Add the water for the “Hörnli” (Swiss pasta in the shape of croissants) and cook them in boiling salted water for about 6 minutes. Add salted water for the asparagus and cook them until soft for about 12-14 minutes. Start preparing the mushrooms at the same time …..
- Put the mushrooms in a (coated) frying pan, together with the butter. Sauté over full heat, stir well, add salt and pepper and if you slowly draw some liquid, immediately reduce the heat to half. Add the wild spices, mix well and let the aromas of coriander, allspice, pepper and juniper berries soak into the mushrooms, which they absorb with their pores like a sponge. Deglaze the dish with the red wine and let it boil down a little. Reduce the heat to 1/4, add the cinnamon and the crushed juniper berries, stir everything well. Cover and let simmer for another 2 minutes, heat to zero and let the dish stand for a moment until it is really juicy and the fine aroma of autumn dishes fills your nose …. Drain the water from the pasta and asparagus, arrange everything together and you’re done .
- Wine tip: it should be a slightly high-quality wine if possible. I chose a Reynald Parmelin Grand Cru 2014 from organic cultivation in Switzerland, which is very elegant, slightly tart and full of the body. The combination of Gamaret, Merlot and Cabernet Sauvignon grape varieties is extremely successful, as the opulent with the slightly sour aromas of black berries (blackberries) and stone fruits (plums) obviously comes from the very young, interesting Gamaret grape variety. In general, I recommend a Merlot from French or Italian cultivation, which is then also drunk with the meal.
- Optional: if you want, you can add a few drops of walnut oil to the mushroom dish at the end; another interesting note …
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