Dead guy mushrooms recipe

June 24, 11:42 AMSuburban Philadelphia Craft Beer ExaminerMichael Hoster

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Bottom line––summer is grilling season. Honestly, I cannot think of anything better suited for the grill than steaks and burgers. And, what ideally complements a perfectly seared steak or a juicy burger? Mushrooms sautéed in Rogue Dead Guy Ale!

Dead Guy is an American interpretation of a German Maibock––a rich, malty beer intended to ward off the chill of early spring. In addition to thick German malts, Dead Guy demonstrates a healthy blend of perle and saaz hops that adds perfect balance to the beer’s profile. Because Dead Guy is fairly hoppy, yet not overwhelmingly bitter, it is an excellent beer to cook with.

Dead Guy Mushrooms

Ingredients:

• Eight silver dollar-sized white mushrooms
• 10oz. of Rogue Dead Guy Ale
• One tsp of salt
• ½ tsp of fresh ground black pepper
• ¼ tsp of garlic powder

Directions:

Cut the mushrooms into quarter-inch slices and place them in a medium-sized frying pan.

Add the Dead Guy, the salt, the pepper and the garlic powder to the frying pan, and then stir.

Simmer the mixture at low to medium heat for approximately 15 minutes, or until the Dead Guy has been completely reduced to a tablespoon of thick syrup.

Feel free to adjust the amount of salt and pepper to taste. Remember, mushrooms are tremendously porous, which is why they absorb the Dead Guy reduction so nicely. However, mushrooms also absorb pepper and other spices quite well, so these babies can be very spicy.