For the popcorn
3 Tbsp. Canola Oil
⅓ cup Organic popcorn
1 Tbsp. Kosher salt
For the wild mushrooms
¼ cup olive oil, extra virgin
2 lbs. wild mushrooms blend, Organic
1 tsp. cayenne pepper
¼ tsp. oregano, fresh – small chop
1 ½ Tbsp. kosher salt
1 tsp. black pepper, freshly ground
1 Tbsp. garlic, minced
2 oz. rice wine vinegar
8 oz. tomato water, (6 each fresh tomatoes – juiced)
½ cup Layer Cake Pinot Noir
2 oz. half & half (optional)
4 Tbsp. butter
½ oz. black truffle oil
½ oz. white truffle oil
Suggested mushroom blend: Hen of the Woods, Beech, White Beech, Shiitake and King Trumpet, Alba Clamshell, Brown Clamshell
Popcorn How To
Heat the canola oil in a four quart saucepot over medium-high heat. Place 3 kernels in the oil and cover with lid, once they ‘pop’ add the remaining popcorn and salt. Replace the lid and give a good shake to the pot ensuring even coating of the oil and distribution on over the bottom of the pot.
As the popping begins, provide a gentle shake to the pot as you move it back and forth over heat. As the popping slows between ‘pops’, turn the heat off and allow pot to rest for 30 seconds to ensure all the kernels have popped.
Set the finished popcorn to the side and reserve until the mushrooms are cooked.
Use either Plancha or large sauté pan over high heat once pan is hot, add olive oil then mushrooms to pan and form even layer.
Allow cooking for 2-3 minutes before moving, this will allow for moisture to release and begin proper caramelization. Season mushrooms with Cayenne pepper, oregano, salt, black pepper and garlic. Allow cooking for additional 5-6 minutes, stir occasionally.
Next add rice wine vinegar, tomato water, Cherry Tart Pinot Noir and half & half (optional) and cook allowing the liquids to reduce to almost dry stirring occasionally, approximately 4-5 minutes. Finish with butter, transfer to large mixing bowl. Mix in half of the prepared popcorn, mix well to incorporate. Dividing evenly between serving bowls, garnish top of each plate with additional popcorn. Drizzle each dish with black and white truffle oil.
Serve immediately. Pair with Layer Cake Chardonnay.
Prep time: 10-15 minutes
Cooking Time: 15 minutes
Serves: 6-8 sides