Roasted Maitake Mushroom with Tamarind BBQ Sauce

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Friday, March 21st, 2025

A dynamic Zephyr pairing crafted by the talented Davis Estates Culinary Team that showcases the depth and versatility of both the cuisine and the wine.

Ingredients

Serves 4

Tamarind BBQ sauce

1 ¾ cups of ketchup
½ cup of Tamarind sauce
½ cup brown sugar (packed)
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon mustard powder

Maitake Mushroom

4 cups Maitake Mushroom, sliced
Salt and pepper
Olive Oil

Cornmeal Crumble

½ cup all-purpose flour
¼ cup brown sugar
¼ cup cornmeal, fine
¼ cup white sugar
3oz (¾ stick) butter
¼ teaspoon baking powder
¼ teaspoon salt

Method

Tamarind BBQ Sauce

Mix everything in a heavy-bottom pot. Bring to a simmer, stirring frequently to prevent sticking for about 20 minutes.

Cornmeal Crumble

• Preheat your oven to 375 degrees Fahrenheit
• In a bowl whisk the flour, sugars, cornmeal, baking powder, and salt.
• Cut the butter into pea-sized pebbles. Using your fingertips, “cut” the cold butter into the flour by pinching and rubbing the butter into the flour until the mixture resembles coarse crumbs.
• Spread on a cookie sheet lined with parchment paper and bake for 7 minutes or until golden brown.

Maitake Mushrooms

• Warm a skillet on medium heat.
• Toss mushrooms with olive oil, salt and pepper then add them to the skillet and roast for 10 minutes.

To Finish

• Add your Tamarind BBQ Sauce to the roasted mushrooms and toss. Plate then sprinkle on your cornmeal crumble and favorite BBQ seasoning. Serve immediately with a glass of Zephyr.

This bold, flavor-forward dish is expertly paired with Davis Estates Zephyr by complementing the complexity of the mushrooms while enhancing the dish’s savory and tangy elements.