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1
I suggest using a variety of mushrooms like, cremini, baby bella, shiitake, or oyster.
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2
Clean mushroom caps. (I read once that mushrooms absorb liquid quickly so it is best to wipe the caps with a damp paper towel instead of running them under water. I try to do this, but sometimes when I'm lazy I put them in a colander and quickly run them under water or swirl them in a bowl of water and then put them on a towel to dry.) Slice mushrooms.
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3
Heat butter and olive oil in a large pan over medium heat.
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4
Once butter is melted, add sliced mushrooms and garlic and saute until mushrooms start to brown and soften, about 5 minutes. Sprinkle with paprika. Stir and cook for 1 more minute.
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5
Add beer and cream. Stir and bring to a boil. Reduce heat to a simmer and cook, stirring often, until liquid reduce by half, about 15 minutes.
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6
Finish with a squeeze of lemon and salt and pepper. (Seriously, don't forget the salt! I tasted my mushrooms before I added salt and the salt definitely made the dish.) Taste and season more as needed. Serve warm.
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7
These mushrooms are my favorite as a steak topper, but I wouldn't hesitate to pile them high on some creamy mashed potatoes, or parsnip puree. They would also be a great way to fancy up some simple grilled chicken or pork chops. But honestly, I could eat them alone by themselves in all their creamy ale-y mushroom glory.
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8
Recipe adapted from Vegetarian Food for Friends.
