These beer braised mushrooms deserved a post of their own – OMG – they are SO DELICIOUS! Typically, I like to jazz mushrooms up with white wine or chicken stock but last night I took a chance and used a beer that nobody in my house was going to drink (waste-not-want-not)!
If you’re concerned about tasting beer in each bite, have no fear, the beer taste cooks off, leaving a savory, delicious mushroom in it’s wake.
I served this MealDiva Approved side dish with some grilled steak and asparagus salad (yes, I’m pretending it’s hot outside, don’t judge me). Enjoy!
Beer Braised Mushrooms
Ingredients:
- 1 tbs. olive oil
- 1 package Baby Bella or Button mushrooms, cleaned and sliced in half
- Sea Salt and Pepper
- ¼ cup light beer like Miller Light
Directions:
- In a medium sauté pan over medium-high heat, add oil then mushrooms.
- Sauté for 3 minutes until the mushrooms start to brown.
- Add a pinch of salt and pepper to taste.
- Add beer – it will fizz a little.
- Move the mushrooms around in the pan and allow the beer to cook down, about 8 minutes.
- Serve.
I adore all kinds of mushrooms. But the hubs? Not so much. Yet I dare to believe that the addition of the beer would reel him into this side dish very nicely. ((insert sinister laughs here))
The addition of beer sways my husband… most of the time.. 🙂
Absolutely brilliant. I’m using these as a topping for our macaroni and cheese bar at the coast this week….only I think I’ll use a porter instead of light beer…..