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.
The roasted mushrooms can be refrigerated for up to 1 week.
Story continues below advertisement
Advertisement
Ingredients
measuring cupServings: 4
Directions
Step 1
Preheat the oven to 450 degrees.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
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.
Step 6
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.
Story continues below advertisement
Advertisement
Nutritional Facts
Per serving (using 1/2 teaspoon salt)
Calories
260
Fat
22 g
Saturated Fat
3 g
Carbohydrates
12 g
Sodium
290 mg
Protein
4 g
Fiber
2 g
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Bianco: Pizza, Pasta, and Other Food I Like,” by Chris Bianco (Ecco, 2017).
Tested by Joe Yonan.
Published September 10, 2017
ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnkpqys3nRqJisrJWZeq7B0qGpqKedqHw%3D