Savory Butternut Squash and Root Vegetable Pancake with Mushroom Ragout - Recipes with Wine Pairings

Name: Savory Butternut Squash and Root Vegetable Pancake with Mushroom Ragout - Recipes with Wine Pairings
Ingredients: 4 cups peeled and grated* butternut squash ((1 small butternut squash, about 2 pounds); 2 cups peeled and grated* root vegetables (parsnips, carrots, Russet potatoes, etc.); 2 tablespoons salt; 2 shallots, peeled and finely minced; 2 teaspoons fresh thyme leaves; ¼ teaspoon baking powder; ¼ cup all-purpose flour; ½ teaspoon cayenne; Salt; pepper; 2 large eggs; 2 tablespoons grapeseed oil (canola oil can be substituted); 1 ounce (about 1 cup) dried mushrooms, preferably porcinis; 2 tablespoons extra-virgin olive oil; 2 shallots or ½ medium onion, finely chopped; ¾ pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick; ¾ pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large; Salt to taste; 2 teaspoons all-purpose flour; ½ cup lean Chardonnay; 2 teaspoons chopped fresh thyme; Freshly ground pepper; ½ cup crème fraiche or heavy cream, plus extra for garnishing; 2 tablespoons finely chopped flat-leaf parsley

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All Seasons Bistro is a Napa Valley classic, celebrating 40 years of offering wine country cuisine with Napa Valley wines in mind.

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Ingredients

4 cups peeled and grated* butternut squash ((1 small butternut squash, about 2 pounds)
2 cups peeled and grated* root vegetables (parsnips, carrots, Russet potatoes, etc.)
2 tablespoons salt
2 shallots, peeled and finely minced
2 teaspoons fresh thyme leaves
¼ teaspoon baking powder
¼ cup all-purpose flour
½ teaspoon cayenne
Salt
pepper
2 large eggs
2 tablespoons grapeseed oil (canola oil can be substituted)
1 ounce (about 1 cup) dried mushrooms, preferably porcinis
2 tablespoons extra-virgin olive oil
2 shallots or ½ medium onion, finely chopped
¾ pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
¾ pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
Salt to taste
2 teaspoons all-purpose flour
½ cup lean Chardonnay
2 teaspoons chopped fresh thyme
Freshly ground pepper
½ cup crème fraiche or heavy cream, plus extra for garnishing
2 tablespoons finely chopped flat-leaf parsley