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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 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.