And this year I am determined to have a successful at-home-brewing experience. About a year and a half ago I had an EPIC fail. And I’ve been nervous to try again ever since. But I’m thinking this autumn might be the time to try again.
Related: 60 Easy Dinner Recipes
If you enjoy making burgers at home, you’re gonna love this recipe because it really could not be easier. Also, it’s a good excuse to stock up on your current favorite brew… if you need an excuse, that is.
2-3 portobello mushrooms
1 bottle of your favorite beer (darker beers do well in this recipe, but use any kind you like)
1 tablespoon Worcestershire sauce
1/4 teaspoon red pepper flakes (optional)
2-3 slices of cheese (optional)
onion rings or potato chips
First, remove the stems from the mushrooms and give them a good rinse/scrub. Often times mushroom will have just a little dirt or soil on them. So be sure to wash them well before using.
In a bowl, combine the beer, Worcestershire sauce, and red pepper flakes. Soak the mushrooms in the liquid for 20-30 minutes.
In a large skillet or cast iron pan over medium heat, cook the mushrooms for 6-8 minutes. Flipping once in the middle of cooking. If you find your mushrooms are sticking to the pan, add a teaspoon or two of olive oil.
As the mushrooms cook, they will release liquid. This is mostly water from the mushrooms. Use a spoon to remove excess liquid from the pan as these cook.
This will help to soak up any additional moisture released during cooking. I’ve heard people say they don’t enjoy mushrooms because they are too slimy, and one of the reasons mushrooms sometimes feel slimy is because care wasn’t taken to remove excess moisture released during cooking.
The onion rings (or potato chips if you’re lazy) really help to add a delicious crunch to this burger, so don’t skip them. Serve alongside your favorite beer. Enjoy! xo. Emma