Chef Dan Witherspoon

1 lb. mixed wild mushrooms (portobellos, chanterelles, shiitakes, and creminis)
2 Tbsp olive oil, divided
2 cloves garlic, finely minced
2/3 cup Merlot
1-2 pinches each ground nutmeg, ground cardamom, white pepper, and ground cloves
salt
¼ cup water
1 Tbsp finely chopped unsweetened chocolate
Rice wafers for serving

Keep the different mushrooms separate, rinse them briefly and pat dry.  Slice ¼ inch thick, discarding the stems if they seem tough.  Set a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.  Add one type of mushroom and sauté, stirring frequently until browned, 2-3 minutes.  Scrape them into a large bowl and set aside.  Repeat with each mushroom type and scrape the mushrooms into the same bowl. 

Set the pan over medium-low heat and add oil.  Sauté garlic until soft but not browned.  Return the mushrooms and any accumulated juices to the pan.  Add the wine, spices and salt and simmer for 2-3 minutes.

Add ¼ cup of water, cover and simmer for 6-10 minutes to cook the mushrooms and release their juices into the sauce.  Uncover and cook until the sauce is reduced and slightly syrupy.  Stir in the chocolate until it melts and smooths the sauce.  Taste and adjust the seasonings. 

Serve with rice wafers.