Mushrooms in Cream and Ale Sauce

I suggest using a variety of mushrooms like, cremini, baby bella, shiitake, or oyster.

Clean mushroom caps. (I read once that mushrooms absorb liquid quickly so it is best to wipe the caps with a damp paper towel instead of running them under water. I try to do this, but sometimes when I’m lazy I put them in a colander and quickly run them under water or swirl them in a bowl of water and then put them on a towel to dry.) Slice mushrooms.

Heat butter and olive oil in a large pan over medium heat.

Once butter is melted, add sliced mushrooms and garlic and sauté until mushrooms start to brown and soften, about 5 minutes. Sprinkle with paprika. Stir and cook for 1 more minute.

Add beer and cream. Stir and bring to a boil. Reduce heat to a simmer and cook, stirring often, until liquid reduce by half, about 15 minutes.

Finish with a squeeze of lemon and salt and pepper. (Seriously, don’t forget the salt! I tasted my mushrooms before I added salt and the salt definitely made the dish.) Taste and season more as needed. Serve warm.

These mushrooms are my favorite as a steak topper, but I wouldn’t hesitate to pile them high on some creamy mashed potatoes, or parsnip pureé. They would also be a great way to fancy up some simple grilled chicken or pork chops. But honestly, I could eat them alone by themselves in all their creamy ale-y mushroom glory.

Recipe adapted from Vegetarian Food for Friends.