Tasty Topper: Mushrooms in Cream and Ale Sauce

December 29, 2013

This mushroom recipe is great as a topper for steaks, mashed potatoes, root vegetable purees, hearty dips and more. A hearty dark ale mellows out a variety of mushrooms, garlic and paprika. We think these creamy mushrooms from The Lucky Penny would be excellent with a grilled chicken breast.

Mushrooms in Cream and Ale Sauce


4 to 5 cups sliced mushrooms, use a variety -  I suggest any combination of cremini, baby bella, shiitake, or oyster
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic - minced
1 teas paprika
1/2 cup dark beer (Newcastle works well)
3/4 cup heavy cream
squeeze of half a small lemon (probably about 1/2 tablespoon lemon juice)
1/4 teaspoon salt (more or less to taste)
freshly ground pepper to taste

Click here for full instructions.

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