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Thursday, December 4

Drunken Mushrooms + A Mexican Food Tour of the Mission with Rick Bayless

This post is sponsored by Negra Modelo. All opinions are 100% my own and I can’t wait to share this post with you!

I am super excited for today’s post because it is filled to the brim with all kinds of wonderful, including a recipe for drunken mushrooms that are pretty much perfection.

recipe for drunken mushrooms inspired by rick bayless by @janemaynard

Two weeks ago I had the amazing opportunity of traveling to San Francisco for a Mexican food tour of the Mission District in San Francisco with Negra Modelo and Rick Bayless. You guys, Rick Bayless. We were walking around the streets of San Francisco with RICK BAYLESS. It was beyond cool and here’s the proof!

walking food tour with #NegraModelo and rick bayless by @janemaynard #ThePerfectComplement #sponPhoto courtesy of Negra Modelo and Vanessa Bahmani

Our first stop on the Negra Modelo Mexican food walking tour was a tortilleria. The tortillas were unreal, like no tortilla I’ve ever tasted. Rick Bayless talked about how most tortillas today are made from maseca, not from scratch using masa, but that tortillas made with masa are infinitely better. He’s totally right and, consequently, I have begun a hunt here in San Diego to find a tortilleria just like the one we visited in San Francisco (wish me luck!). Rick Bayless also told us that Chicago is the top producer of tortillas in the world. That’s right, the world, even above Mexico City, and that the abundance of great tortillas is one of the reasons he opened Frontera Grill in Chicago.

walking food tour with #NegraModelo and rick bayless by @janemaynard #ThePerfectComplement #spon

The second stop on the tour was a Mexican butcher. It was beyond fascinating and we learned that the way Mexican butchers cut up meat is totally different than American butchers. We also learned the history of carne asada in the United States. That’s a whole blog post of its own, we’ll have to chat over coffee so I can share that story with you.

walking food tour with #NegraModelo and rick bayless by @janemaynard #ThePerfectComplement #spon

The last stop on the walking food tour was La Reyna Mexican bakery. We had the chance to sample all kinds of sweet goodness and it was endearing to have the grandson of the original owner tell us all about the bakery.

walking food tour with #NegraModelo and rick bayless by @janemaynard #ThePerfectComplement #spon

Once the tour was done we attended an after party, complete with Negra Modelo, wonderful Mexican food and more fascinating information from Rick Bayless. I swear we could have sat there and listened to him talk for 6 hours straight and have been enraptured the entire time. Here are a few of the Rick Bayless gems I walked away with:

  • Rick Bayless never uses jalapenos because they are completely unpredictable when it comes to the level of heat. He relies most heavily on poblanos in his cooking.
  • Rick Bayless doesn’t understand green bell peppers and I am, and always have been, in complete agreement!
  • If you want to start cooking with dried chiles, ancho and guajillo are good to start with and go well together.
  • We also learned about the confusion that is ancho and pasilla chiles…but it would take me a whole post to tell you about it. We can talk about that over coffee as well, the same day we talk carne asada. 😉
  • Rick Bayless uses Negra Modelo beer in his restaurant, including in ice cream! He likes that Negra Modelo is a medium-bodied beer with slow-roasted caramel malts, which yields a soft sweetness that works well in cooking. Which leads us to today’s recipe…

walking food tour with #NegraModelo and rick bayless by @janemaynard #ThePerfectComplement #sponPhoto with Rick Bayless courtesy of Irvin Lin from Eat the Love

During the party I had the chance to chat with Rick along with my friends Anita and Annelies. While we were talking I asked him what his favorite thing to cook with Negra Modelo is. He answered by saying that if a chef ever tells you that they have a favorite food, that they are probably not a very good chef because true chefs love all food and flavors. 🙂 Despite his lack of a favorite, he did tell us how to make really wonderful mushrooms.

drunken mushrooms recipe by @janemaynarddrunken mushrooms recipe by @janemaynard

So, here is my recipe for Drunken Mushrooms, as inspired by Rick Bayless. These mushrooms really are fantastic, with layers of flavor that are subtle and all play beautifully with one another. Rick said he uses these mushooms in queso flameado, which I am sure is amazing. But I am also confident that these mushrooms would be delicious topped on burgers, chicken, steak and pizza. In fact, I made pizza with olive oil, bacon and drunken mushrooms for dinner last night and it was scrumptious.

drunken mushrooms recipe from @janemaynarddrunken mushroom bacon pizza from @janemaynard

Drunken Mushrooms
 
This recipe was inspired by tips shared with me by Rick Bayless.
Author:
Ingredients
  • Bacon drippings from a 10-ounce package of bacon
  • 8 ounces white or baby bell mushrooms, sliced
  • ¼ cup Negra Modelo beer
  • salt and pepper
  • ¼ cup chopped fresh epazote or cilantro
Instructions
  1. Heat bacon drippings over medium heat. Add mushrooms to the pan and cook until they are about half-way cooked.
  2. Raise heat to medium-high and add the beer, cooking and stirring until mushrooms are cooked through and most of the liquid has cooked off. Season with salt and pepper to tasted (a few pinches of kosher salt and a shake of pepper should do it).
  3. Remove from heat and stir in the epazote or cilantro.

drunken mushrooms recipe by @janemaynard

Big thank you to Negra Modelo and to Rick Bayless for spending an afternoon with us! It is a day I will not soon forget! Be sure to visit the Negra Modelo site for even more Rick Bayless recipes!


18 Comments »

  1. 1
    Annie

    I want that pizza.

  2. Wow — we LOVED going to Rick’s restaurants in Chicago. Amazing looking recipe and loved your post today!

  3. I can’t wait to make this next time we grill steaks!! Looks amazing!

  4. How fun to hang out with Rick and fellow bloggers in San Francisco. My husband would go crazy for these mushrooms.

  5. What an interesting recipe! This will be on your next burger. 🙂

  6. Yes, please! These drunken mushrooms look and sound aaaa-mazing!

  7. I love mushrooms and these ones look Awesome! You can’t go wrong with bacon fat and beer flavor 😀

  8. Great idea with the mushrooms! My son does all-day drunken mushrooms using red wine for our holiday dinner but I am intrigued by this quick approach and the use of Negra Modelo. I bet they are fantastic.

    Glad to finally meet you in person Jane. Hope to see you again sooner than later!!!

  9. 9
    Ari

    I’m with you in the hunt for a good, authentic tortilleria around here ! And I totally agree on the green bell peppers!! Loved this post 🙂

  10. OhMyGosh, these mushrooms. AND you got to spend a day with Rick Bayless?! What a fabulous experience. His restaurants are amazing, and we eat there every time we’re in Chicago. FUN!!!!!!

  11. That tour sounds so fun! And those mushrooms are out of sight. I’ve never thought to cook my mushrooms with beer and cannot wait to try this creative recipe out. (Holiday-perfect too!)

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