Monday, December 19, 2011

Beer Sautéed Mushrooms

Finished mushrooms
Want to make an impressive side dish that is incredibly easy? This is the dish. These are the most amazing mushrooms ever. The mushrooms soak up the butter and the beer and the result is delicious mushrooms. They are the best mushrooms I have ever had. I use baby bellas but any fresh mushroom will work. I use a high end craft beer for these. You want to too. The beers I use for these tend to be pricey but they are so worth it. You only use 1/2 cup so you have the rest to enjoy. I use a Dubbel Trappist ale or doppelbock. These are full bodied beers with tons of flavor. A stout would also work.  I don't think I have tried a Trappsit ale, doppelbock, stout or porter that I haven't liked. Here are some examples of beers that would work well with this dish: Trapppist ales (Chimay, La Trappe Dubbel, Westmalle Dubbel, Orval Trappist Ale, Trappistes Rochefort, and Trappist Achel); doppelbock (Andechser Doppelbock Dunkel,
Weihenstephaner Korbinian , Samuel Adams Double Bock, and
Weltenburger Kloster Asam-Bock ); and stouts (Guinness, Murphy's, Samuel Smith Oatmeal Stout, and Sierra Nevada Stout). I would not use a flavored stout like chocolate or coffee.

Beautiful mushrooms
Beer Sautéed Mushrooms
8 oz. (227 g) of Baby Bellas, Sliced
2 Tbsp of  Butter
1/2 Cup (120 ml) of Beer
A Dash of Salt
A Couple of Turns of the Pepper Grinder
1 Tbsp of Fresh Parsley, Finely Chopped (Optional)
In a medium saucepan, melt butter and add mushrooms.
Poaching the mushrooms
Add the beer to the mushrooms and cook (you are really poaching) over medium low heat. Add the salt and pepper. Poach until the mushrooms are tender and have absorbed the liquid. This takes about 30 minutes. It should not be rushed. Remove from heat. Top with parsley. Serve.
The bottom line: will I make this again? Yes, these are incredible. They were gone almost immediately.

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