Mushroom Bolognese with Kale

Mushroom Bolognese with Kale

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Drink: Bright, earthy red, like the 2016 Haarmeyer Syrah Mokelumne Vineyard or Sangiovese

I love cold, wintery days – mostly because they provide a legitimate excuse to hunker down and get cozy.  Let’s all put on our wooly sweaters and fluffy socks, sit around the fire and break out the red wine – yes!  But pairing red wines with the food we normally eat at my house – fish, veggies, salads – can be challenging.  So this recipe, changed up from one in Bon Appetit magazine, is especially brilliant, as it relies on the earthy, umami-ness of mushrooms, kale and miso, and a long, slow cook for depth and complexity – instead of some porky, fatty element.  It’s rich and satisfying, and I might venture to say, even better than the meaty original.  And you can pair it with a rich or rustic red that might otherwise overwhelm a vegetarian dish.  I like it with a bright, red-fruited Syrah or Rhone blend like this Haarmeyer Syrah to match the mushroom component, or Sangiovese is always a good choice with tomato-based sauces.

Mushroom Bolognese with Kale

A vegetarian pasta dish that stands up to the kind of medium-bodied, earthy, bright red wine that I want to drink this time of year.  This recipe’s superstar ingredient is ...

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