Suggested food pairing for Departure Wines 2006 Syrah

Wild Mushroom Ragout

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 tablespoon finely chopped sage
• 2 tablespoons finely chopped fresh winter savory
• 4 ounces white button mushrooms, trimmed and thinly sliced
• 8 ounces porcini mushrooms, trimmed and thinly sliced
• 8 ounces shitake mushrooms, stems removed and thinly sliced
• 3 tablespoons soy sauce
• 1 cup Hagafen Pinot Noir
• 2 tablespoons balsamic vinegar
• 4 teaspoons potato starch dissolved in 1/2 cup cold water Salt and freshly ground pepper to taste
• 1 tablespoon minced fresh parsley for garnish

1. In a large, heavy skillet, heat the oil over medium heat, Add the garlic and cook, stirring, until pale golden in color, about 2 minutes. Add the onion, sage, and savory, stirring with a wooden spoon until the onion has softened, about 3 minutes.

2. Add all the mushrooms and the soy sauce to the skillet. Continue stirring until the liquid from the mushrooms cooks off and the mushrooms begin to brown, 5 to 10 minutes. Add the wine and vinegar; let everything come to a boil over high heat. Boil for 3 minutes, and then add the potato starch mixture. Continue boiling 1 to 2 more minutes, stirring continuously.

3. Reduce heat to low and simmer until the liquid just begins to thicken. Add salt and pepper to taste. Serve over rice or noodles. Garnish with parsley and enjoy drinking your Pinot Noir with this delicious dish.

Serves 6