2016 Agenda with “Mushroom Walnut Bourguignon” by Carrots & Flowers
A rich, hearty mushroom stew flavored with walnuts, red wine, and fresh thyme leaves. Served over light, fluffy cauliflower mashed potatoes for a warm, comforting dinner that's ready in just over 30 minutes. Pair it with the beautifully complex and nuanced Syrah blend “Agenda.” Perfect for the holidays or any chilly evening.
Heat 1 Tbsp oil in a large sauce pan over medium high heat. Sear the mushrooms and pearl onions for 3-4 minutes until they become darker. Before the mushrooms release water, remove them from the pan and set aside.
Reduce heat to medium and add another Tbsp olive oil to the pan. Throw in the onion, carrots, thyme, salt + pepper and cook for another 5 minutes. Stir in the garlic and walnuts and continue cooking for 4-5 minutes more.
Pour 1 cup of the wine into the pan and turn the heat back up to medium high. Reduce the wine by half, stirring often. Be sure to frequently scrape the bottom of the pan.
Add the tomato paste and vegetable broth. Stir until evenly mixed then add the pearl onions and seared mushrooms. Pour in the remaining ½ cup of wine and reduce heat to medium low. Simmer for 12-15 minutes until the onions begin to soften.
Meanwhile, bring a small pot of water to boil and throw in the cauliflower and potatoes. Boil for 8-10 minutes until fork tender. Drain then add to a food processor bowl with the vegan butter, almond milk, salt + pepper. Process for 2-3 minutes until smooth and fluffy.
In a small bowl, whisk together 2 Tbsp melted vegan butter and the chickpea flour. Stir the mixture into the mushroom bourguignon pan to thicken the gravy. Add more thyme, salt, or pepper to taste and continue simmering for another 5 minutes. If the gravy is too thick, add more wine. If it’s thin, boil down until it reaches your desired consistency.
Enjoy with Byron Blatty Wines’ 2016 Agenda red blend!
2 pounds mushrooms, thinly sliced
1 cup chopped walnuts
2 small carrots, finely diced
1 yellow onion, finely diced
3 cloves garlic, minced
1½ cups full-bodied red wine
2 cups vegetable broth
2 Tbsp tomato paste
1½ teaspoons fresh thyme leaves + sprigs for garnish
2 Tbsp chickpea flour
2 tablespoons olive oil
2 tablespoons melted vegan butter
1 cup pearl onions, peeled
salt and pepper to taste
For the Cauliflower Mash
1 head cauliflower florets
2 potatoes, peeled and chopped
¼ cup almond milk
2 Tbsp vegan butter
salt + pepper to taste
2016 Agenda, Los Angeles
The 2016 Agenda is a blend of Syrah & Tannat. The Syrah comes from a hillside vineyard in Mint Canyon, within LA’s Sierra Pelona AVA. With a south facing slope, the vineyard receives ample sun all season long and benefits from cooling breezes that come through the canyon in the evenings. The Tannat comes from another hillside vineyard—Bella Collina in the Adelaida District of Paso Robles—and is a perfect complement to the LA Syrah. All of the fruit was hand-picked and fermented in open-top bins, with punchdowns performed daily. After aging on the lees for 6 months, it was racked and settled back into French oak barrels (60% new) where it stayed for a total of 22 months. Ripe red currants greet the nose before giving way to fresh plums and sweet tobacco, interwoven with earth, leather and boxwood. A rush of fresh red berries, laced with gravel and cocoa dominate the palate, while brilliant acidity carries red fruits through the spiced finish. 118 cases produced.