Of all the abundant natural resources we enjoy in the Pacific Northwest, wild mushrooms occupy a lofty status due to their rarity. Rare because they aren’t cultivated and must be brought to market by wild mushroom foragers. Even if you don’t live in an area where you can forage for wild fungi, locating dried shouldn’t be that difficult. Gourmet stores and many supermarkets stock dried mushrooms. If your community still doesn’t offer a source, consider the Internet. Oregon Mushrooms, a provider of local mushrooms and truffles, offers mail order service from Keno. Unfortunately, the farther you are from the source, the deeper you have to dig into your pocketbook.
For this recipe, I was able to locate all fresh mushrooms with the exception of the morels and porcini which I used in the dried form with wonderful results. As a matter of fact, I always have a small jar of porcini powder on my spice rack for adding an earthy layer of flavor to whatever. Simply grind dried porcinis to a fine powder in your spice mill.
Because wild and cultivated mushrooms vary greatly in price, I usually adjust the variety with at least half cremini and then build up with the more expensive oyster, portobello and chanterelles along with some reconstituted morels and porcinis.
Although beer and ales wouldn’t be considered a natural resource, Oregon and the surrounding areas are rich with all the ingredients necessary for almost any type of brew one could want. Seven Brides Brewery in Silverton grew out of pastime of three dads and two uncles. Josiah Kelley, Phil and Karl Knoll, along with Ken and Jeff DeSantis are the brains and brawn that turned a hobby into a thriving business. Seven Brides prides itself on being a local brewery that uses local products. They use certified Oregon hops, and acquire grain from Vancouver, Washington which is just across the Columbia River from Portland. Yeast is purchased from Odell, Oregon.
Although we recently visited Seven Brides Brewery with the intention for a full feature story, we’re holding off until they move to a new address complete with a tasting room. Enjoy this teaser about Seven Brides along with the following recipe until we return with the full article.
Currently, their brews were available only on tap at various locations in the Portland/Salem area. Bottling commenced on December 17 and the new bottles will begin appearing at retailers very soon.
Linguine with Doppelbock Wild Mushroom Sauce
Inspired by a recipe from the Homebrew Chef
- 2 pounds (908 gr.) mixed fresh wild mushrooms
- 4 oz. (113 gr.) unsalted butter
- 2 shallots peeled and minced
- 12 oz. (360 ml.) Seven Brides Brewery Weezin-ator doppelbock or beer of your choice*
- 2 quarts (2 lt.) stock, reduced to 1 quart (1 lt.) chicken, mushroom or beef
- 1 1/2 teaspoon (7-8 ml.) Worcestershire sauce
- 1 tablespoon (15 ml.) porcini powder
- 1 teaspoon (5 ml.) dried thyme
- Salt and freshly ground pepper to taste
- Fresh chopped parsley and freshly grated Parmesan for passing.
- Reduce the stock by 1/2 so you have 1 quart (1 lt.)
- While the stock is reducing, clean the mushrooms with a mushroom brush or a damp paper towel.
- Reconstitute any dried mushrooms in hot water until softened.
- Strain the water from the reconstituted mushrooms to remove any debris and add to the stock
- Roughly chop all the mushrooms (fresh and reconstituted) into your desired size.
- Melt the butter in a large Dutch oven and sauté the shallots for 2-3 minutes.
- Add the mushrooms along with a pinch of salt and sauté for several minutes (8-10) until they release their water and begin to caramelize.
- Deglaze the pan with the doppelbock and reduce this by 1/2 then add the reduced stock.
- Add the Worcestershire sauce, porcini powder and thyme, bring to a boil then reduce the heat and simmer until the sauce thickens, about 20-30 minutes. (If you want a thicker sauce, whisk in about 1-2 teaspoons (1-5 ml.) buerre manie.)
- Season to taste with salt and freshly ground pepper.
- Ladle over freshly cooked linguine, garnish with fresh chopped parsley and serve, passing the Parmesan on the side.
Enjoy this with the same brew you cook with, a crisp green salad with mustardy dressing and some crusty bread to clean your plate.
* Although the Weezin-ator doppelbock is our choice, we prepared this with Seven Brides’ Drunkel, a doppelbock/ale and were pleased with our results.
Seven Brides Brewing • Weezin-ator:
This doppelbock is dominated by its strong, deep toasty flavors that have a full-bodied finish and a lingering sweetness from the complex mix of malts and just the right amount of hops to balance. This “big” beer has complex undertones and a smooth warming finish.
7.9% Alcohol • IBUs 30
Seven Brides Brewing • Drunkel — From: Holiday Beer Fest in Portland
This traditional Strong Ale has a wonderful malt aroma with hints of fruit and coffee. Its rich dark amber color and silky smooth finish hail from a blended trio of hops, malt and alcohol. Watch out, because this is one of those beers that will sneak up on you!
9.5% Alcohol IBUs: 90
Note from Charles: If beers or ales just aren’t your thing, your diners will still bow down and kiss you if you substituted a wine of your choice.
Bon Appétit and Prost!
About the Author (Author Profile)
Music, food and photography are at the center of Charles’ life. He performed with the Dallas Symphony, Dallas Opera and was assistant principal bassoonist with the Fort Worth Symphony for more than 20 years. When Charles and Victor moved to Baltimore, Charles created Lone Star Personal Chef and Catering Service and taught cooking classes at Williams-Sonoma. Now in Salem, Charles is a Realtor with Coldwell Banker Mountain West Real Estate, taught cooking classes for children at the A.C. Gilbert Discovery Village, and owns and operates Charles Price Photography. Charles and Vic enjoy entertaining and frequently host dinners as fundraisers for local non-profits and charities