Vegan shrimp jambalaya over brown rice fettucine tossed with a white wine and lobster mushroom reduction

Vegan shrimp jambalaya (vegan shrimp, red, green, yellow and jalapeno peppers, vegetable stock, garlic, herbs de Provence, black pepper, lemon juice, tomatoes, white onion, cremini mushrooms) over brown rice fettuccine tossed with a white wine and lobster mushroom reduction (garlic, herbs de Provence, tomatoes, cashew butter).

The reduction was inspired by a porcini, red wine reduction I had the other night at a fabulous Zen Kitchen dinner.

The cooking wine was Botter's Pinot Grigio Chardonnay.
The drinking wine was Louis Jadot's Beaujolais.