Courtesy Liz Pearson
Have a bag of dried mushrooms taking up space in the back of your pantry? Then you’ve got the key to elevating a basic roast chicken with this dry rub recipe, where pimentón and sage meet mushrooms and a touch of brown sugar for a simple spice seasoning that will give you a taste of down-South barbecue in your home kitchen.
- ½ ounce dried mushrooms
- 2 teaspoons kosher salt
- 2 teaspoons rubbed sage
- 1½ teaspoons pimentón (smoked paprika)
- 1 teaspoon light brown sugar
In spice or coffee grinder, grind dried mushrooms to powder. In small bowl, combine powder with all other ingredients and mix evenly. Sprinkle over chicken to thickly coat, rubbing some inside cavity, too. Roast chicken according to instructions.
“Chicken is a delicate white meat, which can go well with both white and lighter reds,” says Rachael Lowe, sommelier and beverage director at Spiaggia in Chicago. But the meaty mushroom and smoky paprika flavors in this one push it firmly toward red, specifically Damien Coquelet’s 2013 Cuvée Vieilles Vignes (Chiroubles). “Aromas of red bing cherry and macerated raspberries bring a brightness to the dish, while notes of smoked meats, pepper and leather in the wine blend harmoniously with the earthiness of the mushrooms,” says Lowe.