Better With Beer: Schell’s Apricot Vista Fricassee of Chanterelles
Fricassee of Chanterelles
Beer and food, is there a better pairing?! We think not. We are excited to be sharing our love for food as we begin a blog featuring recipes using our favorite beers.
The first dish in this series will highlight a true Minnesota ingredient, found in the wild from Spring to Fall. Chanterelle mushrooms are native to the state of Minnesota and are easily recognizable due to their bright orange coloring, not hard to spot amongst a green and brown landscape. Due to the apricot aromas provided by chanterelles, it was a natural pairing with our Apricot Vista Berliner Weisse, which also imparts it’s complex tart flavors and a light spiciness provided by the base beer into the following recipe. It’s hard to beat the comfort that a warm pasta dish can bring, especially when paired with locally grown ingredients. We hope you enjoy our rendition of this tasty Fricassee of Chanterelles from BonAppetit.com.
- 6 T. unsalted butter, divided
- 2 T. extra-virgin olive oil, divided
- 1 small yellow onion, diced
- Kosher salt
- Fresh ground pepper
- 3 finely chopped garlic cloves
- 1 c. Apricot Vista sour
- 1lb. cleaned chanterelles
- 1/2 c. heavy whipping cream
- pinch of nutmeg
- 1 tsp. oregano
- Juice of one lemon
- Pappardelle noodles
- Parmesan (optional)
- Take 3 tablespoons of butter and combine it with 1 tablespoon oil in a large skillet over medium-high heat. Once butter is melted and oil is hot, add the onion, salt and pepper, and cook, stirring occasionally, until soft and transparent, around 4-5 minutes. Add garlic and cook for another 1 minute, until fragrant. Pour in 1 cup of Apricot Vista, and cook until liquid is reduced to half, around 2 minutes. Add what’s left of the butter, remaining tablespoon of oil, and add your mushrooms. Cook mushrooms, stirring occasionally for about 5 minutes. Once mushrooms are lightly golden, add cream and nutmeg and continue to cook until slightly thickened, about 2 minutes. Stir in oregano. Season to taste with salt, pepper, and finish with a squeeze of lemon juice. Toss sauce in a skillet with cooked pasta, or serve over cooked potatoes. Optional: garnish with extra oregano and freshly grated parmesan.
Local ingredients, combined with local beer, what could be better than that?
Let us know how this turns out for you at https://www.facebook.com/SchellsBeer/.