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Beer-Roasted Mushrooms

Beer-Roasted Mushrooms 4.000

Goran Kosanovic for The Washington Post

Weeknight Vegetarian Sep 11, 2017

This simple recipe uses beer, rosemary and garlic to infuse deep flavor into portobello mushrooms. Feel free to substitute other herbs; thyme is another classic with mushrooms. You can also experiment with other types of mushrooms and other libations, including wine and bourbon.

Make Ahead: The roasted mushrooms can be refrigerated for up to 1 week.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 8 large portobello mushrooms
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt, or more as needed
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 8 cloves garlic, smashed
  • 6 sprigs fresh rosemary
  • One 12-ounce bottle beer, such as brown ale, pale ale, IPA, stout or porter

Directions

Preheat the oven to 450 degrees.

Brush the mushrooms lightly to remove any dirt. Pull off the stems and discard or save for another use. Use a small spoon to gently scrape away the gills from the mushroom caps.

Lay the mushrooms in a 12-inch cast-iron skillet or a flameproof roasting pan, gill side up. Drizzle with the oil, using your clean hands to coat the mushrooms evenly. Season lightly with salt and pepper, then scatter the garlic and rosemary around the mushrooms. Pour about three-quarters of the beer over the mushrooms (reserving the rest for deglazing).

Roast (middle rack) for 10 minutes, or until the mushrooms have started to collapse. Use tongs to turn the mushrooms over and carefully push them around a bit to coat the gill sides in the roasting liquid. Flip the mushrooms back (to be gill sides up) and roast for 10 minutes, or until their juices have caramelized and reduced to about 1/4 cup. Taste, and add more salt and pepper, as needed.

Remove the skillet or roasting pan from the oven and divide the mushrooms and garlic individual plates. Set the skillet or roasting pan on the stove over medium-high heat. Pour in the remaining beer and use a wooden spoon to dislodge any stuck-on bits. Once the beer is bubbling and has reduced a little, pour the pan sauce over the mushrooms.

Serve whole, the way you would a steak, use for sandwiches, or cut into thick slices to present on a platter or use to top a salad.

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Recipe Source

Adapted from “Bianco: Pizza, Pasta, and Other Food I Like,” by Chris Bianco (Ecco, 2017).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (using 1/2 teaspoon salt): 260


% Daily Values*

Total Fat: 22g 34%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 290mg 12%

Total Carbohydrates: 12g 4%

Dietary Fiber: 2g 8%

Sugar: 4g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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