Beer mushrooms are a rich, flavorful topping for burgers, steak or grilled chicken and can also be enjoyed as an appetizer.
The best part, besides the union of malty, roasty, nutty beer flavors and compound butter is that they come together very quickly with minimal effort on your part. Just grab a skillet and get going. You can cook them on the grill or simply on the stove top.
Beer and Butter
On more than one occasion on this blog we have showcased the outrageously delicious love affair between beer and butter – whether in baked form such as Beer Bread or Beer Muffins or in a scrumptious Beer Onion Gravy.
Best Beer Styles for Beer Mushrooms
We prefer (and highly recommend) that you use appropriate beer styles in this recipe. Our favorite being English brown ales and English porters for their heart warming malt focus, suppressed hop bitterness and gorgeous nuttiness and notes of caramel and toast.
We used Portland, ME based D.L. Geary Brewing Company’s London Porter. It engages the nose with a beautiful bouquet of espresso, caramel, toffee and cocoa aromas and proceeds to entertain the palate with pronounced roasty and nutty flavors and a long earthy, dark coffee finish. Very easy drinking yet very flavorful beer with ABV 4.3% and IBU 28 and well suited for a variety of cooking with beer recipes.
Look for beer styles with similar flavor profile for best results when preparing beer mushrooms. A few suggestions:
- English brown ales
- Stouts (avoid ones that are too aggressively hopped or have too much roasted barley)
- Ambers (again, shy away from anything too bitter)
The choice of mushrooms is up to you. Prepared in the manner described below even the most modest white button mushrooms get transformed into a delicacy, but we mostly like to use whole cremini mushrooms or large portobello mushrooms sliced into thin strips as shown here. They are just more flavorful … and visually impactive.
How to Cook Beer Mushrooms
All you have to do is saute the mushrooms in garlicky compound butter (see recipe) and season them with salt and pepper.
As they begin to soften you’ll add the porter (or your beer of choice) and let them simmer away in the butter and beer blend which gets infused with extra earthy flavors as they release their own juices.
The resulting liquid is simply irresistible, I suspect that few would be able to turn it away even if not mushroom lovers. (It seems to me that most mushroom haters have a problem with texture, not flavor).
Anyways, the aromas wafting from the liquid base in which the mushrooms cook tickles the nostrils with earthy, roasty, toasty notes and as it thickens conjures up images of being slurped or at least mopped with rustic bread.
Which is the reason behind all the charred bread slices you see in the pictures.
Beer Mushrooms Serving Suggestions
You can serve the beer mushrooms as a shared rustic style appetizer straight out of the skillet with fresh parsley, a squeeze of lemon juice (if you are looking to add some acidity) and a lot of bread. Charred for best results. This is my favorite way of addressing both the mushrooms and the liquid in which they cooked.
Alternatively, with some help from goat cheese you could assemble delicious bruschetta. You can also serve beer mushrooms as a side to grilled or roasted meats, make them the star ingredient of vegetarian pasta dishes or use them as burger and flat bread pizza toppings.
Whichever way you choose to serve them – have plenty of beer on hand to wash them down with!
Beer Mushrooms (Sauteed in Porter & Butter)
Beer mushrooms sauteed in compound butter are a rich, luxurious topping for burgers and steaks, a tantalizing side to grilled meats or play the key role in vegetarian pasta dishes. Best enjoyed with rustic bread straight out of the skillet.
- 2 large portobello mushrooms (or 12 oz crimini or white button mushrooms)
- 5 tbsp butter
- 2 cloves garlic (minced)
- 1 tbsp finely chopped parsley + more for garnish
- 1 tsp salt
- 1/2 tsp pepper
- 12 oz porter (or stout, English brown ale, amber ale, bock, dunkel lager)
- a squeeze of fresh lemon juice (optional)
- Clean mushrooms (if portobello remove all the gills and slice in thin strips). Set aside.
- In a skillet over medium high heat melt the butter, add the minced garlic and parsley and season with salt and butter.
- Add mushrooms and saute for about 2 min.
- Add the porter (or your choice of beer) and let simmer for about 15-20 min, stirring occasionally.
- Remove from heat, garnish with parsley (and lemon juice, optional) and serve.
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