These Beer Butter Mushrooms are smooth, velvety and full of flavor. It’s a quick and easy side that jives with just about anything in any season.
Beer and mushrooms – quite possibly my favorite duo.
In case you don’t believe me, you can check out this Beer and Mushroom Mac and Cheese or this recent Cod with Beer and Mushroom Sauce. Beer and mushrooms have been an amazing inspiration to me in the kitchen; or perhaps it’s the beer that’s been the root of my inspirations, but either way…
So. This recipe is almost two years old. The reason I felt the need to revisit it was to a) take better photos and to b) write up a decent post about it. The original was pretty weak and this glorious dish, which is one of my most visited and shared, deserves better.
Does it surprise me that a simple side dish like this could increase my traffic? Heck no. For one, there’s beer involved, so that alone gets mad cred. To add to the obvious, this dish is a quick and easy side that jives with pretty much anything all year round. It pairs wonderfully with grilled goodies and it tastes great alongside any roasted entrée.
I’m sure you can just imagine the smooth and velvety texture these have after simmering in butter and beer for 30 minutes. And, since mushrooms act like a sponge, you get a mouthful of buttery malty goodness with every single bite while the fresh herbs play off of all that earthiness.
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Beer Butter Mushrooms
Ingredients
- 16 oz of mushrooms I like using a mix of white mushrooms and creminis, halved and wiped clean
- 3 tablespoons of butter
- 2 cloves of garlic minced
- 1 cup of beer a lager or pilsner
- 1 tablespoon of chopped fresh oregano + extra for garnish
- 1 tablespoon of chopped fresh thyme
- Kosher salt and cracked black pepper to taste
Instructions
- Melt the butter in a skillet over moderate heat.
- Add the garlic and simmer until fragrant, stirring, approx. 30 seconds. Do not brown the garlic.
- Add the mushrooms to the skillet and toss to evenly coat them in butter.
- Slowly pour in the beer, and bring to a simmer on medium-low heat.
- Add the fresh herbs, and kosher salt and cracked black pepper.
- Poach the mushrooms for approx. 25-30 mins, stirring occasionally.
- Garnish with fresh oregano and serve.
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