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.