Mushrooms with Herbs and Stout
Published July 20, 2010
- Total Time
- 20 minutes
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Ingredients
2 tablespoons butter
1 large shallot, chopped (about ¼ cup)
10 ounces mushroom of your choice, sliced (about 3 cups)
⅓ cup stout of your choice
1 tablespoon thyme leaves
2 teaspoons minced tarragon
Salt
freshly ground black pepper to taste
Nutritional analysis per serving
5 grams carbs; 15 milligrams cholesterol; 83 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 1 gram fiber; 217 milligrams sodium; 2 grams protein; 2 grams sugar
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
- 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.
- 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.
Private Notes