Recipes

Maitake Mushroom Tempura

Suggested Pairing: 2022 Vigneron Chardonnay

Pabu in San Francisco is Chef Michael Mina’s ode to Izakaya-style dining in San Francisco’s Financial District. We can’t think of a more hunger-inducing image than a glass of Vigneron Chardonnay and a gorgeous heap of deep-fried Maitake mushrooms. Chanterelles and Oyster mushrooms work well too if Maitake are unavailable. 

For the tempura (serves 2) 

• 1 large cluster of maitake mushrooms (around 2 cups) 
• High smoke point oil, such as canola, vegetable, or rice bran, for frying 
• 1 cup all-purpose flour 
• 1 cup ice-cold water 
• 1 large egg yolk (optional, for a richer batter) 
• Salt, to taste  
• For the tentsuyu dipping sauce 
• 1 cup dashi stock (can be made from instant granules) 
• 1/4 cup soy sauce 
• 1/4 cup mirin 

Instructions 

1. Prepare the mushrooms. Gently break the maitake mushroom cluster apart with your hands into large, bite-sized pieces. Avoid washing the mushrooms, as excess water can cause the oil to spatter; simply brush off any dirt. 
2. Make the dipping sauce. In a small saucepan, combine the dashi, soy sauce, and mirin. Bring the mixture to a gentle simmer over low-medium heat. Remove from the heat and set aside to cool. 
3. Heat the oil. Pour 1–2 inches of cooking oil into a deep, heavy-bottomed pot. Heat the oil to 340–350°F (170–175°C). Use a kitchen thermometer to ensure accuracy. If you don’t have one, test the oil by flicking a drop of batter into it; it’s ready when the batter sinks slightly before immediately floating to the surface. 
4. Make the tempura batter. In a medium bowl, whisk the egg yolk (if using) and add the ice-cold water. Stir gently. Add the flour and stir with chopsticks or a fork until just combined. The batter should be lumpy and not perfectly smooth—overmixing will develop gluten and result in a chewier, less-crisp coating. 
5. Fry the mushrooms. Dip each piece of maitake mushroom into the cold batter, letting any excess drip off. Carefully lower the coated mushrooms into the hot oil. 
6. Cook in batches. To prevent the oil temperature from dropping, fry the mushrooms in small batches. Cook until the tempura is light golden and crispy, about 2–3 minutes. 
7. Drain and serve. Use a slotted spoon or spider to transfer the tempura to a wire rack or paper towel-lined plate to drain excess oil. Season immediately with a pinch of salt. 
8. Serve immediately. Serve the maitake tempura hot with the warmed tentsuyu dipping sauce on the side.  

Chicken with Morels in Vin Jaune

Suggested Pairing: 2022 FORGERON CHARDONNAY or 2023 PINOT NOIR

Ingredients

• 1 chicken, cut into 6 pieces
• 3 finely chopped shallots
• 1 cup vin jaune wine *
• 1 cup heavy cream
• 1 cup chicken stock
• 5 oz rehydrated morel mushrooms OR 1lb fresh morels, both cleaned of all grit
• Salt & pepper
• 2 oz clarified butter for frying

Method

1. Heat a Dutch oven pot to medium-high.
2. Brown the pieces of chicken on all sides in clarified butter, then set aside.
3. Lower heat and brown the shallots for 5 minutes.
4. Deglaze with vin jaune wine and add back the pieces of chicken and poultry stock.
5. Cover and simmer for 30 minutes.
6. While simmering, sweat and then fry the morels (cut lengthwise) in clarified butter.
7. Remove chicken pieces and set aside on a plate.
8. Add cream and the fried morels to the pot and reduce for at least 10 more minutes.
9. Adjust seasoning to taste and put the chicken pieces back in the pot to warm for plating or presentation at the table. Garnish with a little parsley if you like.

* Pro Tip #1: Vin Jaune is tricky to find and expensive. You can substitute Savagnin or Chardonnay from the Jura, or, in a pinch, a mix of crisp, dry white wine and fino sherry in a 2:1 ratio.

* Pro Tip #2: Save the remaining Vin Jaune to serve to your guests in small port glasses, and pair with small slices of Comté cheese and marcona almonds in lieu of dessert.
 

Lemon and Garlic Roasted Chicken with Fava Beans, Radishes and Pecorino
Adapted From Chef Ryan Hardy’s Recipe at The Little Nell

Suggested Pairing: 2023 Haynes Vineyard Corazón de la Caldera CHARDONNAY

Ingredients

For the Chicken:

• One 4-pound roasting chicken
• 3 lemons
• 1 tablespoon kosher salt
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 head garlic, halved crosswise
• 1 sprig fresh rosemary
• 1/2 bunch fresh oregano
• 3 tablesppons extra virgin olive oil

For the Salad:

• 1 cup fresh or frozen fava beans
• 1 cup thinly sliced radishes
• 2 cups arugula
• 1/4 cup fresh mint leaves
• 1/4 cup flat-leaf parsley leaves
• 1/4 cup celery leaves
• 1/2 cup coarsely grated Pecorino Toscano
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper

Preparation

1. Heat the oven to 400°F.
2. Pat the chicken completely dry. Cut one lemon into thin slices. Beginning at the avity, carefully loosen the skin from the breast meat without tearing it. Arrange the lemon slices beneath the skin. Season the cavity with salt and pepper. Fill it with the halved garlic, rosemary, oregano and one lemon cut in half.
3. Brush the chicken with olive oil and season the exterior with the remaining salt and pepper. Tie the legs loosely with kitchen twine.
4. Roast for 55 to 65 minutes, basting occasionally with the pan juices, until the skin is crisp and golden and the thickest part of the thigh reaches 165°F. Allow the chicken to rest for 15 minutes before carving.
5. While the chicken rests, blanch the fava beans in boiling water until tender. Drain and allow them to cool. If using fresh fava beans, remove their outer skins.
6. Combine the fava beans, radishes, arugula, mint, parsley, celery leaves and Pecorino. Dress the olive oil and fresh lemon juice, then season lightly with salt and pepper.
7. Arrange the salad on a serving platter and place the carved chicken over it. Spoon the warm pan juices over the chicken before serving.parsley if you like.

Erik’s Paring Note
Corazon is a wine of depth and intensity, but it is never heavy. The roasted chicken and Pecorino meet the wine’s texture, while the lemon and fresh herbs bring its acidity forward. The radishes and fava beans add an earthy, slightly bitter edge that works especially well with the wine’s long, mineral finish.

Explore the 2023 Corazón de la Caldera Chardonnay