Tasty Topper: Mushrooms in Cream and Ale Sauce
By: Rachael Stuart
Published: December 29, 2013

This mushroom recipe is great as a topper for steaks, mashed potatoes, root vegetable purees, hearty dips and more. A hearty dark ale mellows out a variety of mushrooms, garlic and paprika. We think these creamy mushrooms from The Lucky Penny would be excellent with a grilled chicken breast.
 Mushrooms in Cream and Ale Sauce
	Ingredients:
	4 to 5 cups sliced mushrooms, use a variety -  I suggest any combination of cremini, baby bella, shiitake, or oyster
	2 tablespoons butter
	1 tablespoon olive oil
	4 cloves garlic - minced
	1 teas paprika
	1/2 cup dark beer (Newcastle works well)
	3/4 cup heavy cream
	squeeze of half a small lemon (probably about 1/2 tablespoon lemon juice)
	1/4 teaspoon salt (more or less to taste)
	freshly ground pepper to taste
 Click here for full instructions.