I recently cooked my last brisket. Not that there was anything wrong with it. I’ve simply committed to a more vegetarian diet than I’ve eaten in the past – and that means no red m
eat. I hope my arteries will thank me some day.
I chose the brisket because I happened to have two bottles of Cabernet Sauvignon – one from Argentina and the other from Washington State – to compare side by side. When you hear “Cab,” what food do you naturally think of? Juicy grilled steak or prime rib, right? These tannic wines beg for foods high in protein and fat to soften their rough edges. Well, I was determined to use my crockpot instead of an outdoor grill or oven. So brisket it was.
But now that I’m eating mostly veggies, fish, and chicken, I’m wondering what else to pair with Cabs, Malbec, Syrah, and the other big bold reds I enjoy.
The solution? Mushrooms, mushrooms, mushrooms! The key is to go savory, get smoky, and add to the overall “umaminess” of the meal through foods rich in glutamate. Here are some easy ideas:
- Mushrooms (Option 1) – Do you love the ’room as much as I do? Then roast them, baby! Drizzle a little fig vinegar in the middle of hollowed-out portabella mushrooms. Top with crumbled blue cheese and freshly ground pepper. Then pop them into the oven at 400 degrees for 30 minutes. Uncork your Cab. It’s dinnertime!
- Mushrooms (Option 2) – Have I mentioned how much I love mushrooms? Here’s a recipe adapted from Cooking Light for grilled portabellas: Remove gills and hollow out the mushrooms. Marinade in one part fig vinegar to two parts basil olive oil for two days. Whisk together 2/3 cup chopped tomatoes, 1/4 cup shredded mozzarella, 1/2 tsp. oil, 1/2 tsp., chopped fresh rosemary, a clove of garlic (crushed) and ground pepper to taste. Coat the grill rack with cooking spray. Grill the hollowed-out side first for 5 minutes and then the bottom for 5 minutes. Add the tomato mixture and top with a little grated Parmesan cheese. Cover and grill 3 minutes until cheese is melted. Yum!
- Mushrooms (Option 3) –Strictly vegan? Then cheese is not an option for you. Use a mix of mushroom varieties – button, baby portabella and shitake. Toss lightly in low-sodium soy sauce and sprinkle with ground black pepper. Roast in a 400-degree oven for 25 minutes.
- Roasted veggies and tofu – This is another good one for vegans. Cut up and toss sweet potatoes or yams, eggplant and butternut squash in miso vinaigrette. Add tofu, if you’d like. Spread on a cookie sheet and sprinkle with smoked paprika. Roast at a high heat for 25 minutes until veggies are charred. Big chunks of these marinated veggies can also go on the grill.
- Veggie pizza – Everybody’s favorite! To pair successfully with a Cab, be sure to top with mushrooms (there they are again) and cheese. Dried tomatoes are another good addition.
Here’s a good source for more ideas: http://drinks.seriouseats.com/2014/01/best-vegetarian-dishes-to-serve-with-red-wine-pairing-red-wine-and-vegetables-sommelier-advice.html
In case you’re wondering, the full-bodied Washington State Balancing Act 2013 got high marks from our group of tasters. Lots of cherry berry on the nose and a mocha, minty finish. A perfect pairing for portabella mushrooms!