B.R. Cohn Winery & Olive Oil Company

Sautéed Wild Mushrooms & Pear in Creamy Chardonnay Sauce

Sautéed Wild Mushrooms & Pear in Creamy Chardonnay Sauce

Serves 4-6
30 minutes prep time
Pair with our Chardonnay


  • 1 pound wild mushrooms, cleaned & course chopped

  • 3 cloves garlic, minced

  • 1 large shallot, finely chopped

  • ½ of a firm red Bartlett pear, diced

  • 1/3 cup heavy cream

  • 1/3 cup B.R. Cohn Chardonnay

  • 3 tbsp B.R. Cohn Pear Chardonnay Vinegar

  • 2 tbsp unsalted butter

  • 1 tbsp B.R. Cohn California Extra Virgin Olive Oil

  • 1 tsp fresh thyme or pinch of dry

  • Kosher salt and fresh ground pepper to taste

  • Parmigiano Reggiano grated to taste for serving


Heat oil and 1 tbsp butter in a large skillet over medium heat. Add the shallots and cook for 4-5 minutes or until tender and starting to brown. Add the garlic and cook for 2 minutes add the wine and reduced by half, add the vinegar and reduce by half again. Add the mushrooms and thyme and cook for about 5 minutes or until they are just starting to wilt, add the pear and cook for 5 minutes more. Stir in the heavy cream and cook for 2-3 minutes, the sauce should be creamy, seasoning with salt and pepper to taste keeping in mind that the pamigiano is salty. Pour over linguine with grilled chicken and grade Parmigiano Reggiano over the top. Serve with the same Chardonnay that you cooked with and call it good!

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