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Sauteed Mushrooms and Onions with Porter Gravy

Discussion in 'Beer & Food' started by YogiBeer, Dec 9, 2012.

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  1. YogiBeer

    YogiBeer Initiate (0) May 10, 2012 Illinois

    Acquire some Edmund Fitzgerald porter, or a similarly non-super chocolatey porter. Peel and slice some onions and cremini mushrooms. Melt some butter in a heavy saute pan, then saute your onions with a bit of salt over medium high heat for a few minutes, or until translucent. Add your mushrooms and turn up the heat. Saute until mushrooms are tender. Add a few tablespoons (or about half) of the beer, stir, and simmer until reduced by half. Add a half tablespoon or so of flour, and stir vigorously to incorporate. Simmer until thickened. Turn off heat, taste and adust with salt and freshly ground black pepper. Serve over a Fat-Ass Bone-In Ribeye (FABIR), or your steak of choice (great with skirt steak.... awwww yeah). This can also be served over garlic mashed potatoes, for the veggies/vegans out there (make sure Edmund Fitz is Vegan before using... also, your potatoes wil suck without tons of cream and butter).

    Optional: Add a few tablespoons of heavy cream when you add your porter. Omit flour if doing so.

    Optional: Tons of Minced garlic, but I feel that this covers up the flavor of the porter.

    Optional: Shallots in addition to the onions, as well as a few whole sprigs of fresh thyme and a tiny bit of fresh rosemary if you want to be all fancy shmancy.

    PS: If anyone uses this for a menu, just name it after me! :stuck_out_tongue:
     
    dhartogs and ArrogantB like this.
  2. ArrogantB

    ArrogantB Poo-Bah (3,186) Jun 9, 2006 Colorado
    Beer Trader

    Sounds rad, for some reason I think mushrooms and porter would marry well.
     
    YogiBeer likes this.
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