A fantastic appetizer (wrapped in maple-cured bacon, perhaps?), and a great side dish as well. A pilsner or lager is the beer of choice for this recipe. It may seem intuitive to use a stout or porter, but the lengthy simmering brings out too much of the beer’s bitterness. Keep it light and you won’t be disappointed.
Adapted from www.killingthyme.net
- 4 tablespoons butter
- 2 cloves garlic, roughly chopped
- 1 pound whole cremini or button mushrooms
- 2 tablespoons freshly chopped herbs, such as thyme, oregano, and flat-leaf parsley
- 1 bottle of beer, ideally a pilsner or lager
- Sea salt and pepper to taste
In a medium skillet, melt the butter over medium heat. Add the garlic and saute until fragrant, approximately 1to 2 minutes.
Add the mushrooms and stir to thoroughly coat with butter. Sprinkle the herbs over the mushrooms and saute for 2 to 3 minutes, stirring frequently.
Slowly pour the beer over the mushrooms and reduce the heat to medium-low. Let the mushrooms cook for 25 to 30 minutes, or until most of the liquid has been absorbed.
Remove from heat and season with sea salt and black pepper to taste. Serve hot or warm.
Serves 4.
