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TOTAL 20 MIN; MAKES ABOUT ¾ CUP
A hard sear followed by a quick braise in beer gives these mushrooms a caramelized exterior, lightly chewy texture, and malty finish. Serve them piled on burgers, chicken sandwiches, or fajitas.
INGREDIENTS
Heat oil in a large skillet over medium-high.
Add mushrooms, spreading in an even layer, and cook, undisturbed, until well browned, about 8 minutes.
Stir mushrooms, and continue cooking, stirring occasionally, until tender and browned, 2 to 4 minutes.
Reduce heat to medium, and add shallot, thyme, salt, and pepper; cook, stirring often, for 1 minute.
Add beer; cook, stirring occasionally, until liquid is completely reduced, 3 to 4 minutes.
Season with additional salt to taste.
MAKE AHEAD
Mushrooms can be stored in an airtight container in refrigerator up to 3 days. Reheat over medium to serve.