Thank You Buitoni & Foodbuzz!

Hi Lori Lynn!
Buitoni and Foodbuzz are excited to announce that you are the GRAND PRIZE WINNER of the Buitoni Riserva pasta sauce contest!
Your recipe, Wild Mushroom Agnolotti with Veal, Portobello, Fried Sage and a Pinot Noir Cream Sauce, was a wonderfully creative and original showcase for Buitoni’s Wild Mushroom Agnolotti. Thank you for creating such a great recipe!
As the winner, your Grand Prize is a delicious array of VIP Buitoni coupons and an All-Clad Copper Cookware set, perfect for creating more fantastic recipes!
We made your recipe as a taste test—it was truly amazing!

Here is the recipe once again:
Wild Mushroom Agnolotti with Veal, Portobello,
Fried Sage and a Pinot Noir Cream Sauce

Portobellos are seasoned with olive oil, salt and pepper then grilled until tender.

Veal medallions, cut into the same size as the portobellos, are seasoned with salt and pepper, dusted with flour and sautéed until golden brown over medium heat in a mixture of half olive oil half butter. Squeeze 1 T. fresh lemon juice over the veal then remove from the pan. Keep warm.

Add 1/4 c. minced shallots and 1/2 t. thyme to that same pan and sauté briefly. Add 1 c. Pinot Noir, raise the heat to high, scraping the browned bits from the bottom of pan.

Continue cooking over high heat until the wine is reduced to about a quarter cup.

Add 1 c. veal stock to the pan and reduce again.

Meanwhile, cook the Buitoni Wild Mushroom Agnolotti according to the instructions on the package in boiling water with 1 T. olive oil.

When the veal stock has reduced by half, whisk 3 T. crème fraîche into the sauce. Strain the sauce through a fine mesh sieve. Add salt and fresh ground pepper to taste. Keep warm.

Sauté a handful of fresh sage leaves in 1 T. butter, turning once, until crisp, about 2 minutes. Remove sage leaves to a paper towel.

To assemble: Place the warm portobello in the center of the plate, top with a fried sage leaf then a medallion of veal. Take 3 wild mushroom agnolotti and surround the mushroom cap. Sparingly ladle warm Pinot Noir Cream Sauce over the pasta and veal. Crumble fried sage leaves by hand and sprinkle over dish. Garnish with a whole sage leaf. (The concise recipe can be found here).


And thanks again to my brother Bill. I couldn’t ask for a better Sous Chef! Happy to cook for you anytime you’re in town, Billy!
It sure is fun to be a grand prize winner. But, you know, beyond winning, it is quite satisfying to create a dish, and hear that others truly enjoy it. The wonderful and generous prizes pale in comparison to the pride and joy in sharing our creation and finding out that it was honestly appreciated and savored. I am grateful to Buitoni and Foodbuzz for the recognition and to all of you who left encouraging comments on the original post and on the Foodbuzz recipe link. That is the true prize!
A Hearty Congratulations to the Other Winners! Don’t these recipes sound delicious? You can read more and link to their sites from here on Foodbuzz.
Luscious Smoked Tomato Sauce with Portabellas & Fennel
Fried Wild Mushroom Agnolotti with Tomato, Fennel, and Olive Gremolata
Wild Mushroom Agnolotti with Garden Vegetables in a Creamy Sweet and Savory Sherry Sauce
From Whence the Sweet Bird Sang
Wild Mushroom Agnolotti with Cognac-Cream Sauce and Baby Pea Shoots
Agnolotti with Sundried Tomatoes, Peppers, Almonds & a hint of Saffron
Wild Mushroom Agnolotti with Spring Vegetable Ragout
Wild Mushroom Agnolotti with Caramelized Shallots, Thyme and Mushroom Broth
The Feast Within
Manchego Mornay Sauce for Buitoni’s Wid Mushroom Agnolotti
Buitoni Wild Mushroom Agnolotti with Champagne Chile Cream Sauce