Hi.

My name is Catherine Courtney and I am a Nashville Native with a penchant for culinary creativity and epic travel adventures.  I'll admit... I also have a slight obsession with handbags. 

Have your wine and eat it too!

Have your wine and eat it too!

In preparation for Valentine's day/Galentine's Day, I partnered with Gourmet Texas Pasta and created their Cabernet Sauvignon Fettucine.  I mean let's be honest- anytime wine is involved, you can't go wrong.. Right?  I followed their instructions almost exactly, but tweaked a few of the steps just to experiment a bit. 

 All the ingredients!!

All the ingredients!!

Cabernet Sauvignon Fettucine

  • 1 package of Gourmet Texas Pasta:  Cabernet Sauvignon Fettucine
  • 1/2 lb Portabello Mushrooms
  • 1/2 lb Oyster Mushrooms
  • 4 TBSP Butter
  • 1 Cup Pinot Noir
  • 2 Shallots
  • 4 cloves of garlic
  • 8 oz of fresh Pancetta
  • Parmesan Cheese ( Garnish)

Start by cleaning the Portabella and the Oyster mushrooms.  I always do a thorough rinsing and then lay them on several paper towels to absorb any excess water they might have grabbed during the wash. Once those have dried, begin chopping up the portabella mushrooms.  I opted for the larger portabella slices because I wanted a heartier mushroom in my sauce. Once those beauties have been chopped, put those aside. 

Make your way to the stove and saute the garlic and shallots in a large sauce pan with two (2) tablespoons of butter. I recommend using Kerrygold because it's so rich and creamy, my dream butter :) 

As those aromas are filling your kitchen, toss in the portabella mushrooms and begin to cube the pancetta. I took the easy route and bought the Boar's Head diced pancetta which helped speed things along. But, I totally failed at the grocery store and only bought 4oz of pancetta. Scrambling to see what else I had in the fridge, I stumbled upon some hickory smoked bacon. SAVED! Toss that in the pan with your butter, shallots, portabellas and garlic and let the sizzling begin! (Now is a great time to get your pasta pan out and ready to work.)

After that's cooked for five (5) minutes, toss in that cup of pinot noir.  I used Meiomi because I wanted to have a glass or two later :)  Let the sauce reduce on low heat for about ten (10) minutes and then place it aside. 

At this point, I would recommend placing the Cabernet Sauvignon Fettucine in boiling water so it can cook. 

Using a separate pan, add two (2) tablespoons of butter and add your oyster mushrooms.  I always use a few more than what's called for because I have a mushroom addiction!  Toss these around until they become crispy. 

While the original recipe calls for the fettucine to be added to the saute pan, I did things a bit differently.  

Once your fettucine is cooked, drain the pasta and place it in the wine sauce pan and allow it to soak up some of that wine and pancetta goodness!  It should NOT be wasted.  I only placed in the amount of pasta that would be plated immediately because I didn't want it to soak up ALL of the sauce.

Plate the pasta and top with crispy oyster mushrooms, the more the better (just make sure you leave some for everybody else). Finally, add as much or as little parmesan to the dish as you would like. 

This dish was a smashing success-all my guests were raving!!  

If you are looking for something to make for your Valentine or Galentine, stop by Gourmet Texas Pasta, the options are endless!  Need a dessert idea? Pick up their new Chocolate Dessert Lasagne.  You can hit everyone's two favorite food groups:  wine and chocolate!  Bon Appetit!

Thanks again to Gourmet Texas Pasta for partnering with me on this post! 

 

 

 

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