Guinness Garlic Mushrooms

Mushrooms are one of the most underused vegetables in my opinion; they add so much flavor to meals, either as an addition or a side dish. I always used to get Garlic Mushrooms as a starter when I wne out to restaurants as a kid.

Garlic Mushrooms are great; with the combination of flavors, they are a versatile and easy recipe that can be used as a side dish (with steak for example) or as a starter.

If you are not a garlic fan, then you can simply replace the garlic with the herb(s) of your choice.

• 1 or 2 pounds of mushrooms - traditionally button mushrooms are used, however you can use your mushrooms of choice - I also like shitaki mushrooms - you can even mix a few varieties to give added flavors and textures.
• One small onion. (chopped) - I like to use red onions as they are a little sweeter, but you can use whichever onion you like - a nice variety is to add chives instead.
• 2 cloves of garlic (chopped) - fresh garlic is the best, but you can use powdered garlic if you prefer.
• 1oz butter - you really should use butter in the recipe, but you can replace with margerine.
• ¼ pint of Guinness.
• Salt and pepper
• ¼ cup cream (optional) - you can also add a little milk if you prefer.
• ¼ cup Beef stock
• Mustard (optional) - I tend to use a mild mustard such as 'french' mustard, but you can use a stronger mustard to add a little bite.
• Flour (to thicken) - you may not need if you use heavy cream in the recipe.

• Clean and chop mushrooms - I use the stalks, but some people prefer to discard these.
• Melt butter on low heat on stove - be careful not to burn the butter as this will spoil the flacors.
• Fry the onions and garlic for a minute until soft - you can add all the ingredients together, but I find that frying the onions first gives the recipe a better consistency.
• Add mushrooms, salt and pepper - cook on low for another minute - I suggest that you constantly stir to ensure even cooking throughout.
• Add Guinness slowly constantly stirring and cook on medium high - cook for a couple of minutes until volume reduced to about half - this is perhaps the hardest part of the process - reducing the volume too much isn't a huge pronblem, but I find the sauce isn't quite as tasty if you over-do the reduction.
• Add cream and stock and cook on low stirring constantly - you have to be a little careful here not to boil the ingredients - you can even remove the pan from the heat as you add the cream.
• Mix flow with water until smooth and slowly stir into mushrooms - you may not have to do this, depending on how thick the sauce is after adding the cream.
• Add Mustard to add a little kick (I use French normally) - this isn't essential, but this does really add a nice touch to the meal - adding a grain mustard also adds texture.

This is a very versatile recipe, it can be used in many ways:

• As a starter - with hot toast, or crusty bread - this is a wonderful start to a meal.
• A topper or side dish - this is especially good with steak, but can go with most meats.
• As an addition to a stew or casserole - prepare as above, although you probably don't have to cook fully - and then add to your favorite stew or casserole.
• In a sandwich - let the mushrooms cool and then add to a beef sandwich - it is suprisingly good - a little messy perhaps!

Guinness is not suitable for vegetarians, therfore you will have to replace the Guinness with one of the stouts below:

• Alloa Stout - bottle
• Bell's Stout (Various)
• Black Isle Brewery Porter Stout
• Bridge of Allan's Glencoe Wild Oat Stout (bottled)
• Hopback Entire Stout
• Isle of Skye Oyster Stout (bottled)
• Linfit English Guineas Stout - bottle
• Cropton's Scorseby Stout (bottle)
• Dublin's Darcy's Dublin Stout
• Samuel Adams Stout (Various)
• Titanic Brewery Stout - bottle