This maple chipotle sauce is the base for my favorite yam and pepita quesadillas. Every time I make it I think it is going to be too much and I wonder how I will use it all up, but then it just seems to magically disappear.
Any blonde ale should do the trick for this recipe. It will go exceptionally well with the breadiness of the tortillas, and the earthy notes of the portobello mushrooms. A pilsner, brown, or wheat beer would also work well with the flavor profile.
How to forage for chicken of the woods mushroom plus how to smoke and saute it in a sweet and tangy sauce. Affordable because it is foraged, gluten-free, dairy-free, soy-free and vegan friendly! What more can you want?