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!