These beer basted mushrooms are smooth, velvety and full of flavor. These basted mushrooms go great with steak, burgers or as a side dish. In our test kitchen, we were able to turn a few of our non-mushroom eating friends into fans.
The Mushrooms
This recipe lends itself to just about any variety you'd like to use. You can also use a mix of mushrooms to give it more flavor. The three mushrooms that lend themselves best to basting are the white button mushroom, Crimino mushroom, and the Baby Bella mushroom.
Slicing the Mushrooms
How or even if you cut the mushrooms really depends on how you are going to use them. The recipe stays the same. For burgers or steaks, it's best to slice the mushrooms. If serving as a side dish these look great halved or even whole if the mushrooms are small enough.
The Sauce
The mushrooms will absorb most of the butter but they will also release their own liquid. As the sauce continues to simmer it will thicken slightly.
INGREDIENTS
- 16 ounces of mushrooms sliced
- 5 tablespoons unsalted butter, divided
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅔ cup beer
- Sprinkle of thyme (optional)
INSTRUCTIONS
- In a 10-inch pan, melt 3 tablespoons of butter on medium-high.
- Add mushrooms and sauté for 10 minutes or until golden.
- Sprinkle with slat and pepper.
- Add beer and remaining 2 Tablespoons butter.
- Sprinkle with thyme if desired.
How to Cook Beer Basted Mushrooms
Ingredients
- 16 ounces of mushrooms sliced
- 5 tablespoons unsalted butter divided
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅔ cup beer
- Sprinkle of thyme optional
Instructions
- In a 10-inch pan, melt 3 tablespoons of butter on medium high.
- Add mushrooms and sauté for 10 minutes or until golden.
- Sprinkle with slat and pepper.
- Add beer and remaining 2 Tablespoons butter.
- Sprinkle with thyme if desired.
[…] These burgers can be topped with your traditional cheese, lettuce, and sliced tomatoes but we think the burger is best when you pile on the beer basted mushrooms. […]