Food & Wine USA - (12)December 2018

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Taste a beautiful harmony of fl avors in a vibrant Pinot Noir.

SAVOR THE SEASON

Total Time 1 hr 15 min; Serves 4

The winter solstice, or midwinter, marks the
return of light as days get longer. Elouan,
which is a Breton name meaning “good light,”
embodies the bright yet cool summers of
Oregon, a region known for growing prime
Pinot Noir grapes. An elongated growing
season creates a wine with depth of fl avor,
vibrancy, and suppleness.

The 2016 Elouan Oregon Pinot Noir

showcases notes of cherry, blackberry,

and smoked bacon that are a pleasure to

drink, while the solid structure and rich

tannins are ideal for serving with pork loin,

pan-seared salmon, roasted mushrooms,

or even sweet and savory dishes like

Peking duck.

Inviting friends and

family to share their

favorite recipes

brings a distinctive

blend of fl avors

to your table.

Encourage guests

to be creative,

and be mindful of

any ingredients

that might not

be suitable for

certain diets. For

take-home fun, ask

guests to send their

recipes beforehand

so you can compile

ELEVATE A POTLUCK a digital cookbook.

HOLIDAY HOSTING TIP

STEP 1 In a small bowl, cover the

seaweed with the boiling water

and let stand until pliable, about

30 minutes. Drain and chop the

seaweed; transfer to a bowl. Stir

in the but er and season with salt

and pepper.

STEP 2 Preheat the oven to

425°. Arrange the mushrooms

in a single layer on a rimmed

baking sheet. Drizzle with the

olive oil, season generously

with salt and pepper, and toss

to coat. Dollop three-fourths

of the seaweed but er over the

mushrooms. Roast for about 30

minutes, basting occasionally,

until tender, deeply golden, and

crispy in spots.

STEP 3 Scrape the mushrooms

and crispy seaweed onto a

serving plat er and top with the

chives. Serve with lemon wedges

and pass the remaining seaweed

but er at the table.

Roasted Maitake

Mushrooms with

Seaweed Bu er

cup dried wakame seaweed

cup boiling water

stick unsalted but er, at

room temperature

Kosher salt and pepper

pounds whole heads of

maitake mushrooms

cup extra-virgin olive oil

tablespoons chopped chives

Lemon wedges, for serving

1⁄2

1

1

11⁄4

1⁄4

2