This is a recipe created by Chef Todd Knoll, Executive Chef of Bricoleur Vineyards. Todd has a passion for foraging, and sources many of his own ingredients from nature such as mushrooms, berries, and even collecting ocean water to create his own sea salt. This recipe is a beautiful composition of cozy fall & winter flavors, brightened with a kick from the berries and pickled mushrooms. Todd created this recipe to be paired with our Russian River Valley Pinot Noir, coming from our Windsor vineyard.

Ingredients:

Pickled Mushrooms:
1.5 lbs of wild mushrooms (chanterelles, porcini, or oyster for example)
2 T Extra Virgin Olive Oil
2 shallots, finely diced
3 garlic cloves, crushed
2 sprigs of fresh thyme
1 tsp dried marjoram
Zest from one lemon
1 T demerara sugar
1 cup of water
2/3 cup of apple cider vinegar
1 tsp of wild fennel pollen

Green Farro:
1/2 cup green farro
2 shallots
1 garlic clove
3 T Extra Virgin Olive Oil
1/4 cup white wine
2 cups water
1 T pickled thyme (from pickled mushroom recipe)
2 T fresh parsley
Salt & Pepper to taste

Directions:

Pickled Mushrooms:
Heat a heavy bottomed sauté pan over medium high flame. Add the olive oil and the shallots, garlic, fresh thyme and dried marjoram, sauté until shallots just begin to color.
Add the mushrooms to the pan and continue to cook until they have released their water. Add the remaining ingredients and bring to a simmer for one minute.
Remove the mushrooms from the heat and allow them to cool in the pickling liquid. At this point the mushrooms will keep refrigerated for one month.

Green Farro:
In a heavy bottomed pot heat one tablespoon of the olive oil, add the shallot and sauté until they are just translucent.
Add the white wine and reduce dry. Add the farro, water and salt and bring to a boil. Cook until the grain has lost most of its bite.
Drain and toss with remaining olive oil, picked thyme, parsley and freshly ground black pepper to taste.

To Finish:

Warm seasoned farro and pickled mushrooms together. Fold in fresh huckleberries and tarragon gently and taste for seasoning.
Adjust with additional olive oil and aged sherry vinegar. This salad may be served hot or at room temperature.

Pair with: Bricoleur 2022 Russian River Pinot Noir

Our 2022 Russian River Valley Pinot Noir opens with inviting aromas of cherry, hibiscus tea, and a touch of tobacco, creating a complex and enticing bouquet. On the palate, it offers vibrant flavors of pomegranate and red currant, seamlessly intertwined with hints of five-spice that add depth and intrigue. The finish is bright and lively, leaving a subtle spice on the palate that invites another sip. In addition to Todd’s mushroom dish, this Pino pairs well with cherry pie, triple cream brie, & even moules-frites!