5 from 3 votes
Beer mushrooms sauteed in compound butter. Porter adds roasty flavors and elevates the earthy notes. #mushroomrecipe #beermushrooms #porter #portobello #summerrecipe #skilletrecipe
Beer Mushrooms (Sauteed in Porter & Butter)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
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.
Course: Appetizer/Side/Topping
Author: Milena & Chris https://www.craftbeering.com
  • 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
  1. Clean mushrooms (if portobello remove all the gills and slice in thin strips). Set aside.
  2. In a skillet over medium high heat melt the butter, add the minced garlic and parsley and season with salt and butter.
  3. Add mushrooms and saute for about 2 min.
  4. Add the porter (or your choice of beer) and let simmer for about 15-20 min, stirring occasionally.
  5. Remove from heat, garnish with parsley (and lemon juice, optional) and serve.