Mushrooms in Cream and Ale Sauce
This mushroom recipe is seriously one of my favorite recipes on the blog. It can turn a meal into something truly special, if you like mushrooms that is. I make these decadent cream and ale mushrooms almost every Christmas. We top my Dad's perfectly cooked prime rib with the mushrooms and I swear it is my favorite meal of the year.
This is a recipe that has been up on the blog for quite some time, but hasn't really gotten the love it deserves. I've been wanting to spruce up the pictures, but I don't get a lot of opportunities to cook mushroom recipes since I live with a mushroom hating monster. Well, he's not really that much of a monster, but he does hate mushrooms, which is a bummer. So when my mother in law mentioned that she was eager to try my mushrooms in cream and ale sauce I had two things to say: 1. Why in the world doesn't your son like mushrooms???!!!! 2. Yes, I would love to make that for you!!!! (Squeal of excitement).
These mushrooms are my favorite as a steak topper, but I wouldn't hesitate to pile them high on some creamy mashed potatoes, or parsnip pureé. They would also be a great way to fancy up some simple grilled chicken or pork chops. But honestly, I could eat them alone by themselves in all their creamy ale-y mushroom glory.
Mushrooms in Cream and Ale Sauce
adapted from Vegetarian Food for Friends
serves 6-8 as a side or as a topper
4 to 5 cups sliced mushrooms, use a variety - I suggest any combination of cremini, baby bella, shiitake, or oyster
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic - minced
1 teas paprika
1/2 cup dark beer (Newcastle works well)
3/4 cup heavy cream
squeeze of half a small lemon (probably about 1/2 tablespoon lemon juice)
1/4 teaspoon salt (more or less to taste)
freshly ground pepper to taste
Clean mushroom caps. I read once that mushrooms absorb liquid quickly so it is best to wipe the caps with a damp paper towel instead of running them under water. I try to do this, but sometimes when I'm lazy I put them in a colander and quickly run them under water or swirl them in a bowl of water and then put them on a towel to dry. Slice mushrooms.
Heat butter and olive oil in a large pan over medium heat.
Once butter is melted add sliced mushrooms and garlic and sauté until mushrooms start to brown and soften, about 5 minutes.
Sprinkle with paprika. Stir and cook for 1 more minute.
Add your 1/2 cup beer and 3/4 cup cream. Stir and bring to a boil. Reduce heat to a simmer and cook, stirring often, until liquid reduce by half - about 15 minutes.
Finish with a squeeze of half a lemon and salt and pepper. (Seriously, don't forget the salt! I tasted my mushrooms before I added salt and the salt definitely made the dish.) Taste and season more as needed. Serve warm.
Love, Luck, and Happiness!