Miso Mushroom Pappardelle
I became aware of Andy Erikson’s Leviathan Wine last year. I was intrigued by the project, which creates a Cabernet-based blend every vintage from a range of vineyards across Northern California.
The last time I was there I got to take some home, and given our shared name, I thought it would be fun to tailor a dish specifically to the wine.
So I cracked open a bottle and let it breathe. It took a bit of time to open up, but when it did it was big and bold, with plenty of dark fruit and a nice balance between sweet and dry. I wanted to come up with something that could stand up to it.
This dish utilises hearty mushrooms and is balanced by the sweet umami of white miso, a dash of salty soy, and a cleansing splash of white wine vinegar.
Ingredients
Getting started
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