Mushrooms with Herbs and Stout

1. 1

   Put butter and shallots in a medium saute pan over medium-high heat, stir occasionally until shallots are nicely softened, 3 to 4 minutes.

2. 2

   Add mushrooms and stout, and cook, stirring occasionally until most of the stout and liquid from mushrooms has evaporated, about 12 minutes.

3. 3

   Add thyme and tarragon and continue to stir frequently until liquid is almost completely evaporated, about 3 to 4 minutes.

4. 4

   Season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.