Stacked ale mushrooms with arugula and goat cheese recipe! This 2-mushroom vegetarian dish is sure to please that beer lover in your life.
Oh, hey you BEER HOUNDS!! I just knew I'd get you click over with a title like "ale mushrooms." BAHAHAHAHA!
Seriously though, these really are delicious, beer mushrooms. Sitting in a portobello boat and topped with fresh arugula and creamy goat cheese. Mmmmm-mmmmm.
This recipe is part of the virtual book tour for Kristy Gardner's new awesome cookbook, Cooking with Cocktails. Get this: every single recipe in the book has alcohol in it. YAAAAHS. There are some really killer recipes like strawberry chambord whipped stilton cheese toasts, mojito watermelon chopped salad, Irish whiskey french onion soup, and chocolate mint julep ice cream.
So..... my kinda cookbook.
I am so thrilled to be one of the amazing bloggers involved in this virtual book tour! A lot of them I have been following for quite a while, and my guess is, so have you. Such a great group of talented foodies! GAH. Excuse me while I get the star struck look off my face.
Love goat cheese? Try this golden beet salad with goat cheese!
Well, THIS recipe just happened to pique my interest. Maybe it was my love for sauteed mushrooms. Maybe my love for beer. Maybe, um.... because this recipe sounded absolutely delicious.
And, well, it IS ABSOLUTELY DELICIOUS! I could eat like, a whole bowl of these little ale mushrooms.
Knocked it out of the park, Kristy! Knocked it out of the friggin park.
Recipe
Stacked ale mushrooms with arugula and goat cheese
Ingredients
For the stacked mushrooms
- 4 tablespoon extra virgin olive oil
- 1 Pound button mushrooms, wiped with a damp cloth and quartered into 1-inch pieces
- Course sea salt
- 4 Portobello mushrooms, wiped with a damp cloth and stemmed
- Freshly ground black pepper
- 1 cup amber ale
- 3 tablespoon unsalted butter
- 3 cups arugula
- ½ cup crumbled soft goat cheese
- Optional: madeira wine balsamic reduction (see below) and bread crumbs
Optional: Madeira wine balsamic reduction
- 1 cup dry madeira wine
- 2 cups balsamic vinegar
- 1 tablespoon sugar
Instructions
For the stacked mushrooms
- Drizzle 2 tablespoon of the oil into a large frying pan over medium heat. When hot, add the button mushrooms. Season well with salt. Saute until cooked through and golden, about 20 minutes
- As they cook, preheat your oven to 400 degrees F. Divide the remaining 2 tablespoon of oil among the portobello mushrooms and rub each with oil on both sides. Season well with salt and pepper. Place in a rimmed baking dish, gills down. Bake for 10 minutes, flip the portobellos, and bake for a further 5-7 minutes, until tender. Remove from the oven and set aside.
- Add the amber ale and the butter to the sauteed mushrooms. Raise the heat to medium-high and poach the mushrooms until the liquid has mostly dissipated and mushrooms are fragrant. Taste and adjust the seasoning, if necessary.
- Remove from the heat and toss with the arugula, half of the goat cheese, and a pinch of salt and pepper.
- To serve, place a portobello mushroom on a plate and gently stack a big handful of the button mushroom mixture on top. Crumble the remaining goat cheese on top of the stacks, and if using, finish with the madeira wine balsamic reduction and coarse bread crumbs.
For the madeira wine balsamic reduction
- Place the wine, vinegar, and sugar in a medium saucepan over medium heat.
- Bring to a simmer and reduce to 1 cup, or until it's thick enough to coat the back of a spoon.
Nutrition
OK guys, don't forget to check out Cooking With Cocktails and all the other amazing recipes form the Cooking With Cocktails blog tour!
Trish
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PINNABLE IMAGES:
Sue Ringsdorf
Mushrooms are one of my favorite vegetables. This looks so delicious!! Thanks for sharing. 🙂
Patricia Bozeman
Thank you, Sue!
blofmitt
I'm just going to put it out there....I LOVE everything about this recipe! Quick and easy, the sauce and cheese with the peppery arugula. Wow!
Patricia Bozeman
Wow, thank you, Erin! 🙂
Lucy Brandes
Mushrooms and goat cheese are such a magical combination. Can't wait to try this! Your photos are gorgeous, Trish!
Patricia Bozeman
Thanks, Lucy! I was skeptical about these photos, so you just made my day. 🙂
Liz @ I Heart Vegetables
I love goat cheese and my husband loves mushrooms so we'd BOTH love this dish!
Patricia Bozeman
Perfect! Thanks, Liz!
westviamidwest
This is such a great idea! I am thinking this is going to be the appetizer on our St Paddys day! Pinned it!
Patricia Bozeman
Awesome! It's a great recipe. 🙂
Elaine @ Dishes Delish
This recipe looks delicious! I love mushrooms and ale! Perfect. I can't wait to make this.
Patricia Bozeman
Thank you!