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Mushrooms with Herbs and Stout

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Makes 4 side dish servings 1x

Time 20 minutes

Units Scale

Ingredients

  • 2 tablespoons butter
  • 1 large shallot, chopped (about 1/4 cup)
  • 10 ounces mushroom of your choice, sliced (about 3 cups)
  • 1/3 cup stout of your choice
  • 1 tablespoon thyme leaves
  • 2 teaspoons minced tarragon (optional)
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Cook the butter and shallots in a medium sauté pan over medium-high heat, stirring occasionally, until the shallots are nicely softened, 3 to 4 minutes. Add the mushrooms and stout and cook, stirring occasionally, until most of the stout and the liquid from the mushrooms have evaporated and the mushrooms are quite dark, about 20 minutes.
  2. Add the thyme and tarragon, if using, and continue to cook, stirring frequently, until the liquid is almost completely evaporated, about 3 to 4 minutes more. Season to taste with salt and pepper and serve.

– Recipe developed by John “Doc” Willoughby