Fall recipe for Trione’s Russian River Pinot Noir

Roasted Cremini Mushroom Royale with spice seared pork tenderloin & crispy bacon

yields 48 small appetizer portions

Ingredients: 1 Quart                              Heavy Cream 2 Bunches                     Thyme, Fresh 1 each                                Bay Leaf 1 Tablespoon               Black Peppercorn, whole 2 Tablespoons            Olive Oil 1 ¼ Cup                             Shallots, minced 3 Tablespoons            Garlic, minced 1 ½ Pounds                    Cremini Mushrooms, roasted 1 Tablespoon                Kosher Salt 1 Teaspoon                     Black Pepper, freshly ground 4 Each                                Eggs (2 whole eggs plus 2 yolks), lightly whipped 1 Tablespoon                Thyme, fresh, chopped

 Bring cream, thyme, peppercorns and bay leaf to a simmer.  Let the mixture simmer for 5 minutes and then let it rest for 30 minutes.  In another pot sweat the shallots and garlic in the olive oil.  After 2 or 3 minutes add the mushrooms and continue to simmer until the liquid in the mushrooms has reduced.  Remove from the heat.  Strain the cream mixture through a fine strainer in the mushrooms.  Temper the eggs into the mixture, add the thyme.  Add the mixture to a well-oiled nonstick mini muffin pan.  In a 325 degree oven place the mixture in a water bath and bake until slightly firm about 20 minutes.  Let cool and carefully unmold.

 Spiced Pork Tenderloin 3 each                              Berkshire Boneless Pork Tenderloin, trimmed and cleaned ¼ cup                               Olive Oil As needed                     Spice Mix

 Heat a large deep skillet over medium flame and coat with the oil.  Dredge the pork tenderloin in the spice mix and sauté until well caramelized.  Remove tenderloins from pan, place on a baking sheet and put into a 400-degree oven until medium rare.  Chill then slice.


Crispy Bacon 1 ½ Pounds                 Applewood Smoked Bacon, small diced

 Slowly render the bacon in a heavy bottom pan until it becomes crispy.

   Recipe from Chef Tim Vallery of Peloton Catering