Mushrooms with Herbs and Stout

By John Willoughby

Total Time
20 minutes
Rating
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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
Nutritional analysis per serving (4 servings)

81 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 217 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

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