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
Ingredients
- 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
Instructions
- 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.
30 Comments
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Fonda Puskar
June 9, 2015 at 6:16 amLove mushrooms – this looks like a lovely dish!
danakristen.b@gmail.com
June 9, 2015 at 9:28 pmThank you! I think I need to make it again soon :)
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June 8, 2015 at 11:18 am[…] a side for our first comforts food dinner, I was excited to try out this Beer Butter Mushrooms recipe from Killing Thyme that I found on Pintrest last week. The pictures looked so good, but I […]
Carlton Hartz
June 8, 2015 at 1:55 amIt’s always a great thing when you find a cooking recipe that can incorporate beer into it, and even more so when it’s a take on a tried and true dish. Take sautéed mushrooms for example. Usually there is butter, perhaps some wine, and then the usual suspects… spices, mushrooms, voila. But this creative cook didn’t have wine handy one day so substituted it with beer, and it sounds like it was a great success.
I mean it has two of my favorite ingredients (besides mushrooms): butter, and craft beer :-)
danakristen.b@gmail.com
June 9, 2015 at 9:27 pmI agree – beer incorporated into cooking is such a win! I hope you try this and enjoy it :)
Margeret Kibler
May 24, 2015 at 1:11 amSmooth, flavourful, and buttery, these beer butter mushrooms I am feeling like to eat them before they hit the plate! Love mushrooms – this looks like a lovely dish!
danakristen.b@gmail.com
May 24, 2015 at 11:27 pmThanks, Margeret! Definitely one of my favourites.
kristi
May 12, 2015 at 10:44 amSo I have sliced mushrooms sitting in my fridge? Think I could use them for this?
danakristen.b@gmail.com
May 12, 2015 at 10:53 amSliced mushrooms can work – though they will likely take less time to cook/absorb the beer so I’d keep an eye on them and lessen the cooking time.
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Katie
December 24, 2014 at 10:15 amWhat beer did you use for this recipe?
danakristen.b@gmail.com
May 12, 2015 at 10:52 amJust saw this now, sorry! I used Miller Genuine Draft.
Denise D'Amore
November 20, 2014 at 8:30 pmhaha That is the first time I ever heard anyone else admit to eating mushrooms straight out of the can. I sure did, and my mom could tell you how angry she was once when she went to make a dinner, but alas, the canned mushrooms were nowhere to be found. In my belly. lol Served her right for getting the yummy buttery ones. Anywho, these sound just delicious, and I can’t wait to make them!
danakristen.b@gmail.com
December 15, 2014 at 11:06 pmDenise, I’m so glad I have someone who shares the same love for canned mushrooms, haha! I never use them anymore except for on pizza at times. Perhaps it’s time to get a can ;)