Vegetarian recipes in homage to Pierreno

Here are a coupleof vegetarian dishes local chefs have created to celebrate the naming of Chaddsford Winery's Pierreno Grigio, after WMMR DJ Pierre Robert.

1 tablespoon olive oil

½ tablespoon chopped shallots

½ tablespoon crushed garlic

Pinch fresh chopped parsley

Pinch kosher salt

Pinch black pepper

½ cup mixed wild mushrooms

(cleaned and diced crimini,

shitake and lobster mushrooms)

¼ cup marinated artichoke hearts

¼ cup oven-roasted tomatoes

¼ cup Pierreno Grigio

1/8 cup heavy cream

1 pound fresh linguini

Saute shallots, garlic, parsley, mushrooms, salt and pepper in olive oil until the garlic begins to brown. Add artichoke hearts and tomatoes. Cook for 5 minutes, stirring often so that the flavors blend.

Add the Pierreno Grigio. Continue to reduce sauce for approximately 3 minutes. Reduce heat, add heavy cream and simmer on low heat for an additional 2 or 3 minutes. Pour sauce over linguini and serve. Serves 4.

Source: Ralph Pallarino, Gypsy Saloon

One 16-ounce block tofu

Coarse ground pepper and coarse sea salt

Canola or pure olive oil

Regular salt and pepper

16 ounces morel mushrooms

1 cup fresh, shelled fava beans

2 cups cooked fettuccine

2 tablespoons vegan sour cream

½ cup vegetable stock (more

for a thinner sauce)

¼ cup washed, chopped ramps

( wild leeks), stems and leaves

(can substitute a mix of leeks

and garlic)

Pierreno Grigio or other white wine

Fresh basil for garnish

Cut a 16-ounce block of tofu into 2 slabs, or 3 if you like crispier tofu. Season both sides liberally with coarse ground pepper and coarse sea salt. Brown tofu on both sides in a saute pan in about 2 teaspoons of oil. Set aside.

Clean the morels and shell the fava beans.

In a clean saute pan, heat 2 teaspoons of oil. Saute morels and favas until slightly crispy, about 4 minutes. Season with regular salt and pepper. Set aside.

Heat vegetable stock, sour cream and a pinch of salt and pepper over medium heat in a sauce pan. Add 1 tablespoon Pierreno Grigio wine. Add the chopped ramps and bring to a simmer (if using leeks and garlic, saute first before adding to the broth).

Toss the pasta in the sauce and heat through, then lay the hot pasta in two plates.

Put a tofu slice on the pasta, then top with the morel/fava mixture. Garnish with fresh basil. Serves 2.

Source: Chef Rich Landau, Horizons