Herb-Marinated Mushrooms with Cabernet Sauvignon from Chile #winePW

Never miss a bite! Sign up here to receive new recipes and reviews straight to your inbox.

Dress up your main entree with a tasty side or serve as an appetizer or tapas-style dish. Herb-Marinated Mushrooms are versatile and full of flavor!

I love going out to eat and trying a little bit of everything. Tapas-style restaurants are definitely my favorite — and marinated mushrooms are something I always order. There’s a restaurant in Delray called Papa’s Tapas that serves the most delicious marinated mushrooms. I found myself craving them recently and instead of driving all the way out there for a simple bowl of ‘shrooms, I decided I’d try making them myself. All you do is throw a bunch of herbs, oil and vinegar in a jar along with your mushrooms and keep in the fridge overnight. Piece of cake!

I’m participating in this month’s Wine Pairing Weekend and my Herb-Marinated Mushrooms were just the thing to pair with a nice smooth glass of Chilean Cabernet Sauvignon. This month’s theme is “New Wine Resolutions for the New Year.” We are all choosing a specific wine, region or grape varietal that we want to learn more about in the new year. I’ve recently tried a few different wines from Chile and have been pleasantly surprised — especially with the chardonnay, a wine I don’t always love. I was gifted a bottle of Alto Roble Vina Caballero during the holidays and upon noticing it was from Chile, was pretty excited to try it. I did some research to see what kinds of flavors complement this medium-bodied red wine. The bottle itself says to pair it with BBQed beef, but uh…that obviously wouldn’t work for me. I needed a second opinion. Various websites listed mushrooms as a food pairing. Lucky for me, I was already planning to make my Herb-Marinated Mushrooms — perfect!

The wine has very strong notes of strawberry and raspberry and a hint of cacao, it’s a beautiful deep red color and has an enticing aroma from the berries. And the mushrooms?! I’m thrilled to know how easy it is to make my own Herb-Marinated Mushrooms at home.

If you want to make them into a meal, they would be great over a bed of polenta, mixed in with quinoa, rice or pasta. They can be eaten alone as a side dish or pile ’em high onto a piece of crostini and serve as an appetizer. Herb-Marinated Mushrooms are restaurant quality but super simple to make and use ingredients you probably have in your pantry right now.

Here’s what the rest of the Wine Pairing Weekend crew have paired up for you!

• Sue from It’s Okay to Eat the Cupcake is pairing “Fiery Red & Icy White” – will the wine be red or white?
• Camilla from Culinary Adventures with Camilla has Argentina on her mind and is sharing “Empanadas Mendocinas + ’10 La Posta del Vi Ratero Malbec”.
• Cindy of Grape Experience suggests starting the year with “Wine & Dine: Fontana Candida Terre de Grife 2012 Frascati & Slow Cooker Artichoke Dip”.
• William of  Wild For Washington Wine is giving us  “ A Resolution for Greek Wine, A Recipe for Avogolemeno”.
• Martin from Enoflyz Wine Blog is shaking things up with “Skillet Kale Pasta & Seitan Pizza with Querceto Chianti Classico”
• Jade from Tasting Pour is pairing “Halter Ranch GSM and Duck with Cherry Sauce”.
• Sarah that Curious Cuisiniere  brings us “Chicken Cacciatore & Washington Merlot”.
• Wendy from  A Day on the Life of the Farm has a “New Year’s Wine Resolution of Prime Rib Roast with 2010 Cotes de Bourg”.
• David of Cooking Chat Food is going Greek with “Greek Lamb Stew & Wine Pairing”.
• Jennifer from  Vino Travels  it taking us to Puglia and sharing “Typical Dishes and Wine Pairings from Puglia”.
• Jeff from food wine click is focusing on “Wine & Food Resolution 2015: Italy Deep Dive”.
• Michelle from Rockin Red Blog will be tempting us “My 2015 Wine Resolution: Diversity!”
• Christy from Confessions of a Culinary Diva, we are focusing on the “Rhone Rangers & Paul Bocuse”.