Soul of Sonoma: Wine Infused Spreads
QUICK perfectly paired GOURMET meals with Soul Of Sonoma!
Mushroom Madeira Garlic Mousse
Our braised Mushroom Madeira garlic mousse pairs well with silky rich, full-bodied, barrel-fermented California Chardonnay or Sauvignon Blanc. Other varietals—like Californian Viognier, Marsanne and Roussanne—can also work well. For red wine, a pinot noir or a light merlot are both good choices.
TOMATO Tempranillo Garlic Mousse
Our roasted Tomato Tempranillo garlic mousse features sweet, caramelized garlic ideal for a fruity, medium-bodied wine with earthy tones and no to little new oak, such as Beaujolais Cru from South Burgundy, Sonoma Coast Pinot Noir and Nerello Mascalese from Sicily. Other ideal red pairing selections include cabernet sauvignon or Zinfandel.
Pesto Prosecco Garlic Mousse
Our fresh Pesto Prosecco garlic mousse pairs with white wines that aren’t overly ripe and have a green quality to match the bright flavors of basil, garlic and olive oil such as Sauvignon Blanc, Chablis, Albariño, Grüner Veltliner, and Pinot Gris. Red wine with herbal notes like Cabernet Franc complement the sauce’s herbaceous flavors.
Curated Food Dishes
Recipes to add to your culinary menu!
Pesto, Tomato &
Shrimp Linguine
Serves: 2
Cook Time: 20 Minutes
This Pesto Shrimp Pasta is an incredibly easy and delicious (and quick) recipe that will make you feel like you’re eating a restaurant quality meal at home. You can purchase your shrimp with or without the shell and tail, but you’ll want to remove the shell and tail before cooking. If you’re not into shrimp, this recipe is also great using diced chicken, sea scallops, or even chopped artichoke hearts!
Ingredients:
7 ounce jar of Soul of Sonoma Gourmet Pesto Prosecco Garlic Mousse
12 oz. shrimp, peeled and deveined
8 oz. angel hair pasta
2 Tbsp olive oil, divided
2 cloves garlic, minced
1 pint grape tomatoes
1 Tbsp grated Parmesan
Method:
If using frozen shrimp, place them in a colander and run cool water over top to thaw (this should only take a few minutes). Peel the shrimp and remove the tails.
Bring a large pot of water to a boil for the pasta. Add the pasta and continue to boil until the pasta is tender (about seven minutes). Reserve about ½ cup of the starchy pasta water before draining.
While the pasta is cooking, prepare the rest of the dish. Heat 1 Tbsp olive oil in a large skillet. Add the shrimp and sauté just until the shrimp turns pink and opaque (2-3 minutes). Remove the cooked shrimp.
Add another tablespoon olive oil to the skillet and add the grape tomatoes and minced garlic. Continue to sauté over medium until the tomatoes begin to burst and release their juices..
Once the tomatoes have broken down in the skillet, add the cooked and drained pasta, jar of Soul of Sonoma Gourmet Pesto Prosecco Garlic Mousse, and about half of the reserved pasta water. Stir to coat everything, adding more of the pasta water or dry white wine if needed to loosen the pasta and spread the sauce over everything.
Finally, return the cooked shrimp to the skillet and stir to combine with the pasta. Top with grated Parmesan, then serve!
Wild Mushroom, Spinach & Chèvre Crêpes
Serves: 4
Cook Time: 15 Minutes
For a delicious French-style brunch, give these savory crepes with sautéed mushrooms and spinach a try! It’s a gourmet meal that’s easy to prepare!
The umami-packed fungi boost the flavor of the filling, along with fragrant chopped aromatics. A little bit of cream and Soul of Sonoma Gourmet Mushroom Madeira Garlic Mousse creates a lightly thickened sauce to pour into each foldable pancake.
Earthy, hearty mushrooms like shiitake, portabella, porcini and morel pair well with fuller bodied wines, like a barrel-aged chardonnay, pinot noir, nebbiolo, syrah, cabernet sauvignon or zinfandel.
Ingredients:
7 ounce jar of Soul of Sonoma Gourmet Mushroom Madeira Mousse
12 (6 inch) crepes (store bought or homemade)
3 tablespoons extra virgin olive oil
1 1⁄4 lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, or Portobello)
1⁄4 cup fresh flat-leaf chopped parsley
1 garlic clove, finely chopped
salt & pepper, to taste
1 (10 ounce) package fresh spinach, washed, stemmed & coarsely chopped
5 ounces goat cheese, crumbled
Method:
Make crepes if not using store bought & set aside.
Preheat oven to 350°F.
Heat the oil in a large skillet until hot enough to sizzle sliced mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
Stir in the parsley, garlic, salt & pepper. Cook for 1 minute.
Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
Stir in jar of Soul of Sonoma Gourmet Mushroom Madeira Garlic Mousse
Uncover & add the goat cheese, stirring until melted.
Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
Cover pan with foil and heat until cheese melts, about 15 minutes.
Serve warm.
Garlic Roasted Tomato Flatbread
Serves: 2
Cook Time: 20 Minutes
While pizza is in regular rotation in the cooler months, in the Summer, we tend to eat it less, choosing to go the flatbread route more often instead. As for the toppings, Roma tomatoes roast up beautifully and have less moisture. Fresh basil is a must and you can add a balsamic glaze at the end. Enjoy these with a salad for dinner, as a snack or appetizer. Lovely with a glass of chilled Chenin Blanc or Sancerre.
Ingredients:
Soul of Sonoma Gourmet Tomato Tempranillo Garlic Mousse
2 large naan flatbreads
2 pints cherry tomatoes halved or Roma tomatoes
5 garlic cloves minced
2 cups spinach
Fresh basil for garnish
2 teaspoons dried Italian seasoning
2 tablespoons olive oil
2 tablespoon olive oil
4 Flatbreads
3-4 cups mozzarella cheese shredded
1 teaspoon kosher salt
1/2 teaspoon black pepper
Method:
Preheat oven to 400°F.
Place flatbread on large sheet pan. Brush flatbread with Soul of Sonoma Gourmet Tomato Tempranillo Garlic Mousse, leaving 1/2-inch border around flatbread uncovered. Top with sliced mozzarella and parmesan. Sprinkle with salt and pepper.
Bake on center rack of oven for 10 – 12 minutes until cheese is melted. Place basil leaves on top, cut and serve.
Soul of Sonoma Gourmet's new artisanal spreads and sauces are ideal for pairing with wine, enjoying over a favorite pasta, or hosting with ease. Our products combine rich cultural heritage with the beauty and freshness of clean California cooking. Soul of Sonoma Gourmet's signature sauces, Mushroom Madeira Garlic Mousse, Tomato Tempranillo Garlic Mousse, and Pesto Prosecco Garlic Mousse, are the first of many delicious restaurant-quality flavors we are thrilled to bring to your table.