A wonderful and aromatic winter side dish, these mushrooms in wine with parsley are bursting with flavor. Fresh and simple to make, if you must eat gluten free foods be sure your wine has not been exposed to gluten during the bottling process. In Europe,some vintners use a flour paste to seal the oak barrels used to age (ferment) wine. Rarely, a gluten containing substance is used to filter impurities in wine, called a fining agent. Interestingly, common fining agents are often bentonite, casein (milk protein), egg white protein, gelatin (often from an animal source) and isinglass (gelatin from fish bladder). On February 11 of 2014, the TTB (US Alcohol, Tax & Tobacco Trade Bureau which is responsible for the regulating distilled spirits, wine and beer) is currently updating its gluten free labeling policy. They are looking to the FDA’s definition of “gluten free”. See below references for more information.
Yields 3-4 servings
16 ounces Mushrooms (white or crimini)
2 tablespoons Onion, chopped
1 clove Garlic, finely chopped
2 teaspoons Olive Oil
¾ cup dry gluten free White Wine
2 teaspoons Italian Flat Leaf Parsley, finely chopped
Salt
(optional) Crushed Red Pepper to taste
Wipe mushrooms and quarter, place aside. Finely chop the parsley, garlic and onion, place aside.
Pour Olive Oil in fry pan, add optional crushed red pepper, garlic & onion. Sauté until wilted, and then add quartered mushrooms. Raise the heat, allow mushrooms to cook about two minutes until moisture is absorbed.
Add white wine, allow wine to condense and evaporate on a medium high heat for about 10 minutes. Once most of the moisture is evaporated, turn heat to low and cook an additional 5 minutes.
Sprinkle a pinch of salt and parsley. Toss and serve immediately.
References:
“Using Fining Agents”; Wine Maker Magazine; Jan 2003; https://winemakermag.com/715-using-fining-agents-techniques
TTB “Revised Interim Policy on Gluten Content Statements in the Labeling and Advertising of Wine, Distilled Spirits, and Malt Beverages“; 2/11/2014; http://www.ttb.gov/rulings/2014-2.pdf
“Mushrooms in Wine with Parsley”by Liz Conforti, Forget What You Know About Wheat(c)2014
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