Beer-Braised Mushrooms with Herbed Polenta Recipe | Craft Beer & Brewing

Beer-Braised Mushrooms with Herbed Polenta Recipe

American strong ale adds an intriguing layer to this flavorful dish. Serve it as an appetizer or light lunch.

Christopher Cina 3 years ago

Beer-Braised Mushrooms with Herbed Polenta Recipe Primary Image

American strong ale adds an intriguing layer to this flavorful dish. Serve it as an appetizer or light lunch.

Active preparation time: 40 minutes
Total time: 1 hour, 10 minutes
Serves: 4

Sautéed Mushrooms

2 Tbs (30 ml) olive oil
1 Tbs garlic, minced
2 lb (907 g) wild mushrooms (crimini, shiitake, oyster, maitake, black trumpet, chanterelle, morel and/or any combination of the above), cleaned
1/2 cup (118 ml) white wine
2 cup (473 ml) American strong ale
2 Tbs unsalted butter
Salt and black pepper

In a sauté pan over medium heat, heat the oil and the garlic. Sweat the garlic for about 10 seconds. Add the mushrooms and sauté until the water is released. Deglaze the pan with the white wine and cook until the white wine has evaporated. Add the beer and cook until only a few tablespoons of beer remain. Remove from the heat and add the butter. Stir until the butter has melted. Season to taste with salt and pepper.

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Herbed Polenta

3½ cup (828 ml) water
½ cup (118 ml) milk
2 cup (473 ml) American strong ale
4 Tbs butter
2 cup polenta, dry (not quick cooking)
1 Tbs rosemary, chopped
1 Tbs thyme, chopped
2 Tbs parsley, chopped
1 cup Parmesan, grated
Salt and freshly ground black pepper

Combine the water, milk, beer, and butter in a large saucepan and bring to a boil over medium heat. Whisk in the polenta and stir until the mixture begins to thicken. Add the herbs. Reduce the heat to medium, cover, and cook 40 minutes, stirring frequently. Stir in the Parmesan and mix until the Parmesan melts. Season to taste with salt and pepper. Spoon the hot polenta into a serving bowl and top with the sautéed mushrooms.

Beer Suggestions: Southern Tier Gemini (Lakewood, New York), The Lost Abbey Deliverance (San Marcos, California).

Learn the secrets of a perfect pairing menu and find dozens of favorite regional recipes re-imagined with beer in Craft Beer & Brewing Magazine’s 2015 issue of Cooking With Beer. Order your copy today!

PHOTO: MATT GRAVES

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