Mushroom Madness

Mushrooms are relatively new to my list of foods I love -  a list which is rapidly expanding. Their richness and meaty texture make them a hearty side dish to any meal and perfect for fall.  Add some cream and dark ale and they are a truly indulgent way to add depth and flavor to a fall feast.  This recipe is super easy and just require some quality mushrooms.  I used shiitake, baby portabello, cremini, and a mixture of dry mushrooms (which I rehydrated) that included chanterelle (my favorite variety of mushrooms).  Sauté about 4 to 5 cups of sliced mushrooms in a large pan with butter and olive oil and about 4 cloves of crushed garlic.  And a teaspoon of paprika and mix well.  After about 5 minutes add 1/2 cup dark ale (I used Newcastle) and 3/4 cup heavy cream.  Let simmer and stir often.  When the liquid reduces to half, about 15 minutes, finish with a tablespoon of lemon juice and a healthy sprinkling of salt and pepper.

Voilá!  A side dish that will amaze your guests!

peace, love, food, and happiness!