Tag Archives: wild mushroom

Brewery Taproom Celebrates Mushrooms during the Mushroom, Wine & Beer Fest November 1 through November 10 2013

Chantrelles-w-Mushroom gourmands have delicious choices at North Coast’s Brewery Taproom the first weekend of the Mushroom, Wine & Beer Fest. These dishes will pair well with a variety of North Coast’s award-winning beers, whether appetizer, side dish or entrée. In addition to the specials, wild mushroom pizza will be on the menu all three evenings.

Friday, November 1
Mushroom Trio Appetizer: marinated mushrooms, goat cheese and bacon-stuffed mushrooms and beer batter fried mushrooms with marinara sauce

Saturday, November 2
Mushroom Trio Appetizer: marinated mushrooms, goat cheese and bacon-stuffed mushrooms and beer batter fried mushrooms with marinara sauce

Sunday, November 3
Wild mushroom pasta: chanterelle, crimini and shiitake mushrooms in a marsala cream sauce, topped with shaved prosciutto and sautéed mushrooms

You can see the complete menu on the Brewery Taproom page on North Coast’s website.
444 N Main St
Ft Bragg, CA 95437
707 964-3400
Wednesday through Friday, bar and restaurant open at 4:00 pm
Saturday and Sunday, bar opens at 2:00 pm, restaurant opens at 4:00 pm

Next week, Wednesday, November 6 through Sunday, November 10, the Brewery Taproom will feature five evenings of special mushroom dishes.

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Food Pairing: Le Merle and Wild Mushroom Pizza with Arugula and Fresh Goat Cheese

Mushroom season still reigns on the northern coast of California. We offer some suggestions on food pairings that we like, based on a sold-out dinner this past November. 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. Just don’t blame us if you keep coming back for more!

Appetizer: North Coast Brewing Le Merle Belgian Style Farmhouse Ale and Wild Mushroom Pizza with Arugula and Fresh Goat Cheese

Let’s make this simple. You can use your favorite mushroom pizza recipe with the addition of fresh arugula, which has a peppery, mustard-like flavor, and a reputable 100% goat cheese. At the November dinner party we used fresh goat cheese from Navarro Vineyards, but we think Le Merle Belgian Style Farmhouse Ale pairs especially well with Cypress Grove’s Humboldt Fog.

North Coast Brewing Le Merle cheese pairingLooking for a good recipe? Here are a couple of suggestions:

Pizza With Mushrooms, Goat Cheese, Arugula and Walnuts (New York Times)

Arugula Mushroom Caramelized Onion Goat Cheese Pizza

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Food Pairing: Red Seal Ale and Grilled Mushroom Polenta, with Wild Mushroom Hash and a Fried Quail Egg

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.

Light Course: North Coast Brewing Ruedrich’s Red Seal Ale and Grilled Mushroom Polenta, with Wild Mushroom Hash and a Fried Quail Egg

Grilled Mushroom Polenta
North Coast Brewing Red Seal AleIngredients:
1 cup polenta
½ oz. dried porcini mushrooms
1 lb. crimini mushrooms
¼ cup olive oil
1 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh basil
½ teaspoon minced fresh oregano
4 cups vegetable or chicken stock
Kosher salt and white pepper
½ cup heavy cream
1/3 cup grated Asiago cheese

Rinse the dried porcini mushrooms. Place in a small bowl and cover with warm water. Let stand 1 hour. Drain and reserve.

In a large saucepan, heat the olive oil and sauté the onions until lightly colored; add fresh mushrooms, garlic and rehydrated porcini and sauté until these additions are very lightly colored. Add the basil, oregano, and stock, and bring to a boil.

Slowly add the polenta, stirring constantly with a wooden spoon to prevent lumps. Reduce heat to simmer very slowly for 30 minutes, stirring regularly. The polenta will be thick and creamy. Add more stock if necessary. Add the cream and cheese, stirring vigorously. Spread polenta out on a buttered baking sheet and chill until ready to grill. Cut into rectangular portions and grill.

Wild Mushroom Hash
Ingredients
:
4 red potatoes
1 small onion
2 garlic cloves
2 tablespoons olive oil
1 lb. fresh chanterelle mushrooms diced
½ lb. crimini mushrooms diced
½ bunch fresh basil torn
1 tablespoon butter
1 quail egg (or fresh, organic chicken egg)

Dice potatoes and onions; sauté in a pan with olive oil until lightly browned. Add the chanterelles, crimini mushrooms and butter, and sauté until tender. Turn off the heat, add the torn basil, and toss. Serve over the Grilled Mushroom Polenta and top with a fried quail egg.

Serve with a glass of Red Seal Ale.

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Food Pairing: Brother Thelonious with Beef Tenderloin and Old Rasputin Huckleberry Sauce

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

Brother Thelonious Bottles and PourOld 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.

Ingredients:
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
Ingredients:
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.

Beef Tenderloin
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.

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Food Pairing: Old Stock Ale with Candy Cap Mushroom Bread Pudding

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.

Dessert: North Coast Brewing Old Stock Ale and Candy Cap Mushroom Bread Pudding with Old Stock Reduction Sauce

North Coast Brewing Old Stock pourOld Stock Reduction Sauce (make in advance)
Ingredients:
40 oz. Old Stock Ale
1½ cups granulated sugar
4 whole cloves
2 star anise
2 cinnamon sticks
6 whole black peppercorns

Put all ingredients in a heavy bottom sauce pan and bring to a boil. Reduce heat and simmer for 1 hour. Strain sauce to remove spices, put back in pan, keep heat low and reduce to syrup. This takes about 3 hours and will last up to a month in the refrigerator.

Candy Cap Mushroom Pudding
Candy cap mushrooms are the dessert mushroom. They are sweet and smell like maple syrup. You can purchase dried candy caps online. This recipe serves 4.

Ingredients:
1 loaf brioche (found at quality bakeries) – here’s a link to a recipe if you want to bake your own
6 oz. white sugar
½ cup dried candy cap mushrooms
8 oz. heavy cream
2 oz. dark brown sugar
9 oz. + 2 oz. milk
2 eggs plus 1 egg yolk
¼ cup turbinado sugar

Cut brioche into cubes and place in a buttered casserole dish or a 13” x 9” enamel or glass pan. Grind white sugar and dried mushrooms together in a food processor and set aside.

Candy Cap Bread Pudding with Old Stock Ale ReductionIn a heavy saucepan, combine cream, the mixture of white sugar and mushrooms, the dark brown sugar, and 9 oz. of milk and bring to a boil. In a large bowl, whisk eggs and remaining 2 oz. of milk. Slowly pour the cream mixture into the eggs, stirring constantly. Strain the egg/cream mixture through a fine mesh screen over the brioche. Let the bread absorb the mixture. Sprinkle the top with the turbinado sugar and bake in a 300° oven for 1 hour 10 minutes.

Serve on dessert plates swirled with Old Stock Ale reduction sauce and a glass of Old Stock Ale.

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