Total Time
13mins
Prep 5 mins
Cook 8 mins

A savory mushoom recipe with a thick sauce

Ingredients Nutrition

Directions

  1. Heat a pan over medium heat.
  2. Cook bacon until crisp.
  3. Remove bacon.
  4. Add the 4tbsp butter to the bacon fat and cook until the butter has a nutty smell.
  5. Add mushrooms and 1/2 the beer, soy sauce and garlic and salt and pepper.
  6. Cover and cook for 5-7 minutes.
  7. Add crumbled bacon,.
  8. Remove mushrooms from the liquid.
  9. Add 1 tsps corn starch to the last of the beer and whisk this mixture into the leftover mushroom liquid.
  10. Cook until thick and add to the mushrooms.
Most Helpful

Modified your recipe a bit. I used a mix of shitake, baby portabella, and oyster mushrooms. Used Sam Adams Winter Ale as the beer. I also added about 1/4 cup of heavy cream and reduced a bit to give another level of creaminess. Served over homemade heart shaped pasta for Valentines main course dinner. Delicious!

Sherri at the Beach February 15, 2009

This was good! So easy to make and with ingredients I usually have on hand. The lid I used was not a tight fitting lid, so a lot of the juices evaporated. There wasn't enough of the juices to thicken it. I did add more garlic. I think the recipe in general needs more garlic. Otherwise the other ingredients might overpower the garlic. This has a nice flavor and the mushrooms were nice and tender, I will make this again. Thanks for sharing your recipe. Made for Pick-A-Chef (PAC) Fall "08.

AuntWoofieWoof October 07, 2008