Mushrooms with Herbs and Stout
- Total Time
- 20 minutes
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Ingredients
- 2tablespoons butter
- 1large shallot, chopped (about ¼ cup)
- 10ounces mushroom of your choice, sliced (about 3 cups)
- ⅓cup stout of your choice
- 1tablespoon thyme leaves
- 2teaspoons minced tarragon
- Salt
- freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
81 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 217 milligrams sodium
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.
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