Mushroom Stroganoff • St. Francis Winery & Vineyards

Ingredients

• Pair with Cabernet Franc
• In a medium saucepan over medium-high heat, heat oil until it shimmers, then add onion and mushrooms.
• Cook and stir until the onion is translucent for 3 to 5 minutes. Add wine and garlic; simmer 5 minutes or until mushrooms and onion are tender.
• Add gravy, pickle, salt, and vinegar. Heat through and serve. To make this dish more like the original stroganoff, mix in %2 cup sour cream just before serving.
• In a medium saucepan over medium-high heat, heat oil until it shimmers. Sauté onion, carrot, and celery for a few minutes, until the onion is translucent.
• Add water, tomatoes, garlic, mushrooms, and potato. Bring to a boil, reduce heat to a simmer, cover, and cook for 45 minutes. Add red wine and simmer, uncovered, 5 minutes to burn off the alcohol.
• Fresh herbs make a great addition to this sauce, especially thyme or marjoram.