Wednesday, April 24, 2013

Mushrooms in Cream and Ale Sauce: Recipe Revamp

This mushroom recipe is seriously one of my favorite recipes on the blog. It can turn a meal into something truly special, if you like mushrooms that is. I make these decadent cream and ale mushrooms almost every Christmas. We top my Dad's perfectly cooked prime rib with the mushrooms and I swear it is my favorite meal of the year.

This is a recipe that has been up on the blog for quite some time, but hasn't really gotten the love it deserves. I've been wanting to spruce up the pictures, but I don't get a lot of opportunities to cook mushroom recipes since I live with a mushroom hating monster. Well, he's not really that much of a monster, but he does hate mushrooms, which is a bummer. So when my mother in law mentioned that she was eager to try my mushrooms in cream and ale sauce I had two things to say: 1. Why in the world doesn't your son like mushrooms???!!!! 2. Yes, I would love to make that for you!!!! (Squeal of excitement).

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 pure√©. 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. 

Mushrooms in Cream and Ale Sauce

adapted from Vegetarian Food for Friends 
serves 6-8 as a side or as a topper

4 to 5 cups sliced mushrooms, use a variety -  I suggest any combination of cremini, baby bella, shiitake, or oyster 
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic - minced
1 teas paprika
1/2 cup dark beer (Newcastle works well)
3/4 cup heavy cream
squeeze of half a small lemon (probably about 1/2 tablespoon lemon juice)
1/4 teaspoon salt (more or less to taste)
freshly ground pepper to taste

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 your 1/2 cup beer and 3/4 cup 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 half a 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.  

Love, Luck, and Happiness! 
Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover