North Coast Brewing’s Brewmaster Mark Ruedrich joined Loretta Evans, Food & Beverage Manager, to create a five-course meal featuring North Coast Brewing’s award-winning ales paired with wild mushroom dishes. You can re-create parts of the the meal or glean ideas for your own feast. In most of the recipes you can substitute mushrooms you find in your local market. We think you’ll enjoy the synergy of our hand-crafted ales paired with food.
Main Course: North Coast Brewing Brother Thelonious Belgian Style Abbey Ale and Beef Tenderloin with Sauteed Hen-of-the-Woods Mushrooms and Old Rasputin Huckleberry Sauce
Old Rasputin Huckleberry Sauce (make in advance)
Huckleberries grow wild in great abundance on the Mendocino Coast. Locals often harvest them in late summer or early fall, freeze them in pint containers, and enjoy them year round. You can use fresh or dehydrated blueberries or wild Maine blueberries as a substitute.
1 lb. fresh huckleberries
40 oz. Old Rasputin Imperial Russian Stout
10 oz. beef stock
10 whole black peppercorns
5 fresh sage leaves
Combine all ingredients in a heavy bottomed sauce pan and bring to a boil. Reduce heat and let simmer for 2 hours. Strain and return sauce to pan on low heat. Continue to reduce until sauce is desired thickness, about another two hours.
Sautéed Hen-of-the-Woods Mushrooms
1 lb. Hen-of-the-Woods Mushrooms (also known as maitake mushrooms)
2 tablespoons olive oil
2 tablespoons butter
Heat oil and butter in a pan; add mushrooms and sauté until tender.
Use your favorite beef tenderloin recipe (here’s an easy one). Slice and top with sautéed mushrooms and Old Rasputin Huckleberry Sauce.
Serve with a glass of Brother Thelonious Belgian Style Abbey Ale.