Mushroom & Beer Recipes

Beer-Braised Mushroom and Onion Tacos

Ingredients:

• 2 cups wild mushrooms, sliced

• 1 onion, chopped

• 1 bottle of beer

• 2 tbsp olive oil

• Salt and pepper

• 8 corn tortillas

• Toppings: avocado, cilantro, lime, sour cream

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes.

2. Add the mushrooms to the skillet and cook until they release their liquid, about 5-7 minutes.

3. Pour in the beer and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, until the liquid has reduced by half.

4. Warm the tortillas on a skillet or in the microwave.

5. Serve the mushroom and onion mixture on top of the tortillas and add toppings as desired.

Wild Mushroom and Beer Soup

Ingredients:

• 1 lb wild mushrooms, sliced

• 2 onions, chopped

• 2 garlic cloves, minced

• 1 bottle of beer

• 4 cups vegetable or chicken broth

• 2 tbsp butter

• 2 tbsp flour

• 1/4 cup heavy cream

• Salt and pepper

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic and cook until soft, about 5 minutes.

2. Add the sliced mushrooms to the pot and cook until they release their liquid, about 5-7 minutes.

3. Sprinkle flour over the mushrooms and stir to coat.

4. Pour in the beer and broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, until the liquid has reduced and the soup has thickened.

5. Stir in the heavy cream and season with salt and pepper.

6. Serve hot and enjoy with some crusty bread on the side.

Beer-Battered Fried Mushrooms

Ingredients:

• 1 lb wild mushrooms, sliced

• 1 cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 bottle of beer

• Vegetable oil for frying

Instructions:

1. In a bowl, mix together flour, paprika, garlic powder, salt, and black pepper.

2. Add the beer to the dry ingredients and whisk until smooth.

3. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.

4. Dip each mushroom slice into the batter and coat well.

5. Fry the mushrooms in batches until golden brown and crispy, about 3-4 minutes.

6. Remove the mushrooms from the oil with a slotted spoon and drain on paper towels.

7. Serve hot and enjoy as a tasty appetizer or side dish.