Perfect Pairings: C. Salvadori, Chianti Classico Riserva, 2006, Tuscany, Italy, 252444

Funghi in Salsa di Pomodori - Mushrooms in Tomato Sauce

1/4 cup olive oil
2 large cloves garlic, lightly crushed
1 pound fresh white mushrooms, brushed clean and halved, or quartered if large
salt and pepper to taste
1 cup chopped canned plum tomatoes, drained
2 tablespoons fresh flat leaf parsley
1/2 grated asiago cheese

1. In a large pan over medium heat, warm the olive oil with the garlic. When the garlic is golden, after about 2 minutes, add the mushrooms, salt and pepper.

2. Cook, stirring occasionally, until the mushroom juices have evaporated and the mushrooms are lightly browned, about 10 minutes.

3. Add the tomatoes and cook, stirring frequently, until the sauce thickens, about 10 minutes more.

4. Stir in the parsley and transfer to a warm serving dish. Sprinkle the asiago cheese on the top and serve hot.







					Funghi in Salsa di Pomodori - Mushrooms in Tomato Sauce 1/4 cup olive oil 2 large cloves garlic, lightly crushed 1 pound fresh white mushrooms, brushed clean and halved, or quartered if large salt and pepper to taste 1 cup chopped canned plum tomatoes, drained 2 tablespoons fresh flat leaf parsley 1/2 grated asiago cheese 1. In a large pan over medium heat, warm the olive oil with the garlic. When the garlic is golden, after about 2 minutes, add the mushrooms, salt and pepper. 2. Cook, stirring occasionally, until the mushroom juices have evaporated and the mushrooms are lightly browned, about 10 minutes. 3. Add the tomatoes and cook, stirring frequently, until the sauce thickens, about 10 minutes more. 4. Stir in the parsley and transfer to a warm serving dish. Sprinkle the asiago cheese on the top and serve hot.



	C. Salvadori • Chianti Classico Riserva • 2006 • Tuscany, Italy • 252444 Grape: Sangiovese Blend appearance - bright, clear color : medium purple aroma - subtle flavors (smell + taste) sweetness - dry acidity - defined oak - fruit - sour cherries earth - vegetal body - medium tannins - moderate alcohol - 12.5% serving notes - serve slightly cooler than room temperature, decant and serve, airing the wine is not necessary				• Chianti's natural acidity makes it one of the most versatile food wines around. But the intensity of the bouquet and flavor can vary significantly according to quality. The Chianti region is divided into seven districts. The two best are Chianti Classico, the heart of the region, and Chianti Rufina, the only other district that can rival Classico. A label that simply reads Chianti may be inexpensive, but it may not have the depth of Classico or Rufina.