Mushrooms with Herbs and Stout

Name: Mushrooms with Herbs and Stout
Total time: 20 min
Yield: 4 side-dish servings
Ingredients: 2 tablespoons butter; 1 large shallot, chopped (about 1/4 cup); 10 ounces mushroom of your choice, sliced (about 3 cups); 1/3 cup stout of your choice; 1 tablespoon thyme leaves; 2 teaspoons minced tarragon; Salt; freshly ground black pepper to taste

By John Willoughby

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: Pouring Stout Into the Pan Instead of the Glass

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Ingredients

Yield:4 side-dish servings

2tablespoons butter
1large shallot, chopped (about ¼ cup)
10ounces mushroom of your choice, sliced (about 3 cups)
⅓cup stout of your choice
1tablespoon thyme leaves
2teaspoons minced tarragon
Salt
freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Put butter and shallots in a medium sauté pan over medium-high heat, stir occasionally until shallots are nicely softened, 3 to 4 minutes. Add mushrooms and stout, and cook, stirring occasionally until most of the stout and liquid from mushrooms has evaporated, about 12 minutes.
Step 2
Add thyme and tarragon and continue to stir frequently until liquid is almost completely evaporated, about 3 to 4 minutes. Season to taste with salt and pepper and serve.