Holiday 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’
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.
- 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)
- Over medium high heat add minced garlic, minced shallot, thyme, mushrooms, asparagus, Marsala and heavy cream.
- Saute until the mushrooms are tender and the liquids have mostly thickened (3-4 minutes).
- 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)
- 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!)