Recipes:

Grilled Portabello's with Santa Cruz Mountain Chardonnay Marinade
By Shawn Stanchfield, Chef

Ingredients (yields 1 quart):

1/2 cup water

1/2 cup dark soy sauce

1/2 cup SCM Chardonnay

1/2 cup olive oil

1/4 cup Bargetto Dolcetto

1 oz. Dry Vermouth

1 oz. balsamic vinegar

1 oz. rice vinegar

2 T. garlic

1 T. fresh ginger root that has been peeled

Kosher salt to taste

Procedure:

1.  Mix all ingredients into a sauce pan and simmer for 30 minutes, stirring occasionally.

2.  Remove from heat cool and cover and let sit overnight.You can use it after a few hours but I think it will taste better if you leave it overnight.

3.  Marinate the portabello mushrooms for 30 minutes and grill