Recipe: Truffled Marsala Mushrooms from Tina’s Restaurant

Produced in partnership by Travel Dundee and the Dundee Hills Winegrowers Association.

In the heart of Oregon’s enchanting wine country lies Tina’s, a culinary gem that’s been weaving its flavors into the fabric of the Dundee Hills since 1991. Michael Stiller, the  seasoned chef with a passion for fine dining, has been delighted to watch Dundee grow up the last two and a half decades he’s been working in Tina’s kitchen. He remembers when there were about 40 wineries in the entire Willamette Valley; now there are nearly 50 in the Dundee Hills alone. 

As the oldest wine restaurant in Oregon’s wine country, Tina’s has become synonymous with exquisite cuisine, an unwavering commitment to local flavors and an unparalleled wine cellar. Michael’s journey, inspired by a childhood of watching Julia Child cook on PBS after school, and fueled by a Master Sommelier’s sage advice to immerse himself in Oregon’s local wine scene, inspired him to take the reins of Tina’s and the rest, as they say, is flavorful history.

One of Michael’s favorite dishes is Truffled Marsala Mushrooms, featuring local chanterelle, maitake and oyster mushrooms, and a scoop of local truffle puree. This dish has become a favorite not just as a standalone appetizer, but also as a decadent steak topper. The recipe encapsulates the essence of Tina’s—a blend of local ingredients cooked perfectly with a dash of Oregon charm.

While Michael is delighted to make this recipe year round, it is especially lovely during the holiday season. He recommends pulling apart the chanterelle and oyster mushrooms rather than cutting them to prevent a chewy texture. And he also suggests making extra and saving some for savory crepe filling the following morning. Bon Appetit!

Recipe: Truffled Marsala Mushrooms from Tina’s Restaurant

 

Makes 1 appetizer or 2 ’steak toppers’

PAIRING SUGGESTIONS: 

Because the rich, creamy sauce in this dish can handle full-bodied wines, Michael suggests pairing with Purple Hands Latchkey Vineyard Pinot Noir or Dundee Wine Library Protagonist Pinot Noir. The earthiness of the truffle and mushrooms also respond beautifully to higher acid and red fruited pinots, and he suggests Winderlea’s Pinot Noir Dundee Hills. If you are serving the appetizer with a white wine, try a Chardonnay with a few years of age or a rich, yeasty sparkling wine.

INGREDIENTS:

• 1/2 tsp minced garlic
• 1/2 tsp minced shallot  
• Leaves of 1 small fresh thyme sprig
• 1.5 cups torn Mushrooms (a blend of maitake and oyster mushrooms. Chanterelles also, when available.)
• 2-3 spears asparagus, thinly sliced with woody ends removed
• 2-3 oz Dry Marsala
• 2/3 cup heavy cream (rounded up if you want it extra saucy)
• 1 tsp ground truffle (Tina’s uses Oregon white truffles ground with truffle oil, but it can be replaced with truffle salt instead and any other salt omitted)

INSTRUCTIONS:

1. Over medium high heat add minced garlic, minced shallot, thyme, mushrooms, asparagus, Marsala and heavy cream.
2. Saute until the mushrooms are tender and the liquids have mostly thickened (3-4 minutes). 
3. Add the ground truffle at the very end so the flavors don’t cook out. Adjust the saltiness with a pinch of truffle salt to taste. (See note in ingredients)
4. Serve the mushrooms with grilled, garlic rubbed crostini or warm French bread. It’s great as a topping for a steak or a chicken breast (make the saute while your protein is resting!)

 

WINE PAIRINGS:

Wine Characteristics – A naturally fermented, terroir-driven Pinot Noir pairs exceptionally well with the earthy flavors of mushrooms. Look for wines made in a traditional Burgundian style, showcasing bright acidity and strong terroir character. This style of Pinot Noir complements the powerful yet delicate nuances of mushroom dishes. Remember to serve it straight from the cellar at a cool temperature.

• 2021 Nicolas-Jay Estate L’Ensemble Pinot Noir, Willamette Valley – This wine showcases Jean-Nicolas Méo’s expertise, blending the best blocks and barrels for exquisite texture and persistence. Its sweet citrus and power beautifully complement the savory Truffled Marsala Mushroom dish. Polished tannins and orange zest nuances cut through the creamy risotto, keeping your palate refreshed for each bite. A stunning mushroom and Pinot Noir pairing that will impress your guests.
• 2021 Resonance Vineyard Pinot Noir – This wine, crafted by winemaker Guillaume Large, is a fantastic expression of Willamette Valley terroir. Its herb, violet, and forest floor aromas make it an excellent match for this dish. The taut acidity and old-world lift on the palate provide the perfect backdrop to enhance the sweet herbaceousness of the mushrooms and the creamy richness of the Arborio rice.