Jam-packed with flavor, these Beer Butter Mushrooms work as a side to just about any main, any time of the year. They’re also great on burgers or pizza!
Something I learned a few years ago: beer and mushrooms are quite the magnificent duo. Add butter, and everything seems right in the world. These Beer Butter Mushrooms are one of the oldest recipes on this blog and I like to make sure it still gets the attention it deserves. Whether you throw these buttery shrooms onto a pizza, a burger, or enjoy them as a side, you can’t lose. They pair well with just about anything.
What type of mushrooms should I use?
Since all mushrooms act as sponges, any type—ranging from button mushrooms to portabello—will do the trick. The point is to get them to soak up all of that beer-infused buttery goodness. Timing may vary, depending on the size of the mushroom, but you should always end up with the same result. The only thing to really consider is how you’re using them, and whether you want to keep them whole, quarter them, or slice them. As a side, button mushrooms can be left whole. Larger mushrooms, like cremini or baby bella, should be quartered. And if you’re planning on using them as a topping to something, like the aforementioned pizza and burger, you’ll want to slice them.
What kind of beer should I cook my mushrooms in?
Any lager or pilsner-style beer will work. They’re light, refreshing, and they don’t get bitter as they cook. Be sure to stay away from porters and stouts. Though they’re great in rich and heavy dishes like this stew, when it comes to simmering them for a long period of time, their natural bitterness comes through in a BIG way and will yield inedible mushrooms. (I learned this the hard way a few years ago.) I haven’t tried these with an IPA, but I imagine it going the same way it would with porters and stouts. Hard cider could be interesting! If anyone tried that, be sure to let me know.
Ingredients for Beer Butter Mushrooms.
Not only is this recipe easy to make, but it calls for super simple and accessible ingredients. Here’s what you’ll need:
- About 16 oz of mushrooms, give or take
- 3-4 tablespoons of butter
- 3 cloves of garlic
- 1 cup of pilsner/lager
- Fresh oregano
- Fresh thyme
- Salt and pepper
What can I serve this with?
As previously stated, these little herbaceous and garlicky gems go well with anything. Here are a few ideas for you:
If you plan on making this recipe, be sure to snap a photo and tag me on Instagram @killing__thyme!
Beer Butter Mushrooms
- 16 oz mushrooms (*See notes) I like using button mushrooms or cremini/baby bella mushrooms.
- 3-4 TBSP butter
- 3 cloves garlic, smashed and minced
- 1 cup pilsner/lager style beer
- 1 TBSP fresh chopped oregano
- 1 TBSP fresh chopped thyme
- Kosher salt and cracked black pepper, to taste
- Melt the butter in a skillet or large pan over moderate heat. Add the garlic and simmer for about 30 seconds or until it's fragrant and softened, about 30 seconds. Stir a few times throughout to prevent it from browning.
- Add the mushrooms to the skillet, then toss them to evenly coat them in melted butter.
- Slowly pour the beer over the mushrooms and bring everything to a simmer on medium-low heat.
- Stir in the fresh herbs, kosher salt, and cracked black pepper.
- Let the mushrooms cook for about 25-30 minutes or until all of the mushrooms have soaked up all of the liquid, stirring occasionally.