1 lb fresh parsnips, peeled and cut into 1-inch cube
1 lb Yukon Gold potatoes, peeled and cut into 2-inch cubes
½ cup heavy cream
2 Tbsp unsalted butter
1 lb Hen of the Woods or your favorite mushrooms, cut into thirds
½ cup Trefethen Signature Merlot
2 Tbsp unsalted butter, melted
2 Tbsp Trefethen extra virgin olive oil
2 garlic cloves, minced
2 tsp fresh thyme
2 Tbsp fresh oregano
½ lb fresh arugula
salt and pepper to taste
1For the purée, add cut parsnips and potatoes to a large saucepot and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce heat and simmer until very tender but not falling apart, about 30 to 40 minutes.
2Meanwhile, bring cream and 2 Tbsp butter to a simmer over medium heat. Drain potatoes and parsnips in a colander, then force warm vegetables through ricer or potato masher and add into cream mixture. Stir to combine well and keep warm until ready to serve.
3To prepare the mushrooms, preheat oven to 425F. Add mushrooms to a large casserole or baking dish, then add wine, melted butter, olive oil, garlic, thyme, and oregano, tossing well to coat the mushrooms. Roast for 15 minutes, until mushrooms are soft and juicy, tossing once or twice during this cooking time. Remove and sprinkle with salt and pepper to taste, stirring well.
4In the center of your favorite bowl or plate, place a dollop of purée, add roasted mushrooms, top with fresh arugula, and drizzle with juices from the mushroom dish. Enjoy!