Beer Mushrooms with Porter Ale and 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.
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Servings: 4 servings
Calories: 204kcal
Ingredients
- 2 large portobello mushrooms or 12 oz crimini or white button mushrooms
- 5 tablespoon butter
- 2 cloves garlic minced
- 1 tablespoon finely chopped parsley + more for garnish
- 1 teaspoon salt or to taste
- ½ teaspoon pepper
- 12 oz porter or stout, English brown ale, amber ale, bock, dunkel lager
- a squeeze of fresh lemon juice or a drizzle of balsamic vinegar optional
Instructions
- 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 or balsamic vinegar, optional) and serve.
Nutrition
Serving: 1g | Calories: 204kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 705mg | Fiber: 1g | Sugar: 3g
