Beer Stuffed Mushrooms

Mushroomssss ♥

I was looking through my fridge wondering which blog post dish I could recreate with the ingredients I had at home. I had these baby bella mushrooms so I was thinking of doing these stuffed mushrooms. However, I didn't have the blue cheese or mozzarella. (That is still one of my favorite dishes though!)  I looked through my available beers and found Smuttynose's Robust Porter. Perfect. I opened it up and after smelling it and taking a sip I decided these wouldn't just be a pairing. These were going to be beer stuffed mushrooms. 
Something about the body, maltiness, and slight sweetness in the beer reminded me of a grilled portabello mushroom. It just seemed like a great match.

So I chopped up the mushroom stems, some onion, and garlic and cooked them in the beer. I added some delicious grated parmesan cheese, thyme, and panko and baked them in the oven. 

Good stuff. Lovely pairing. Easy to make :)

  • 8 oz baby bella mushrooms (aka cremini)
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1 teaspoon minced garlic
  • 1/2 cup chopped onion
  • 1/4 cup porter
  • salt & pepper
  • 1 tablespoon butter
  • olive oil
Remove the stems from the mushrooms. Finely chop the stems and onions (I used a food processor). Heat butter over medium heat in a pan. Add the chopped stems and onions. Let that cook for a few minutes until the onions are translucent. Add the beer and minced garlic. Let it  cook until the liquid reduces down a bit. Add garlic powder, Parmesan cheese, panko, salt, pepper, and thyme. Arrange mushroom caps on baking sheet. Drizzle the caps with olive oil. Using a small spoon, stuff the caps with beer mixture. Top with some extra Parmesan. Bake at 350 degrees for about 15 to 20 minutes.

Stuffed Zucchini Paired with Mama's Little Yella Pils

Eeek! Tomorrow's the first day of another semester of classes. I'm taking group counseling, psychopathology in counseling, and career development. Figured I'd get a few recipes in before I get too busy.

Cheers to a fresh start :)

Okay, so keeping with the recreating of my older dishes, here's stuffed zucchini based on this recipe from May 2010. This is a pairing so there is no beer in the actual dish. In my old post I paired the stuffed zucchini with Victory Prima Pils because although it has beef, I thought the zucchini made it a bright dish that deserved a light crisp pairing.

This time around I paired it with Mama's Little Yella Pils from Oskar Blues. I'm glad I listened to 2010 me because this pairing just made me happy. I guess it doesn't sound like it'd be that interesting, but for some reason that juicy zucchini and beef combo is wonderful. The bread crumbs also give it a great texture. And taking a sip of the refreshing yet flavorful pilsner just completes the experience.

And yay for beer in cans!

  • 1 lb ground beef
  • 3 zucchini
  • 3 tbsp butter
  • 1 tsp garlic powder
  • 3/4 cup bread crumbs ( I actually used half regular bread crumbs and half panko because I ran out)
  • 1/2 cup chopped onion
  • 1/2 cup shredded mozzarella cheese, plus some for topping
  • 1 egg
  • olive oil
  • salt and pepper to taste
Cut the zucchini into 1 inch pieces. Scoop out the top of each cylinder to create little bowls.

Heat some oil in a pan over medium high heat. Add the onions and ground beef and season with salt and pepper. Remove from heat once the ground beef is cooked through. Combine the beef with bread crumbs, cheese, egg, garlic powder, and butter.

Arrange the zucchini on a baking sheet. Drizzle with some olive oil and salt. Stuff each piece with the ground beef mixture. Top with some extra mozzarella cheese. Bake at 350 for about 20 minutes until the zucchini is tender.

Crispy Salmon with a Witbier Pan Sauce

Hello, whoever it is that reads my blog! For this post, I have recreated one of my earlier dishes. I plan on doing this with some of my favorite older dishes, especially ones that did not get a proper picture. I based this on my July 2010 recipe for salmon in a witbier sauce with a strawberry cucumber salad. I changed around a few things and most importantly, I made this version with crispy skin.

I used Unibroue's Blanche de Chambly for the pan sauce. It's a very straight forward sauce of basically beer, butter, and garlic. The witbier brings in it's flavors of yeast, spice, and citrus that meld beautifully with the butter and garlic. Pour that over your crispy, succulent salmon and you have a top-notch meal. The cucumber and strawberry salad with a touch of honey is a nice side to the salmon and is complemented well by the slight citrus notes in the beer.

This is the kind of simple yet delicious dish that, to me, reinforces beer as an ingredient.

Here's how I made it. Lots more to come soon ;)

P.S. I apologize for always using the same glassware for all my beers. It's my go to glass for some reason :)

Strawberry Cucumber Salad:
  • 1/2 cucumber, chopped 
  • 4 to 7 strawberries, chopped (about an equal amount as the cucumber)
  • 1/4 cup chopped red onion
  • 1 tablespoon honey
  • salt and cracked black pepper to taste
Just combine all the ingredients in a bowl. It's extra good if you let the flavors meld for a bit in the fridge.

Crispy Salmon:
  • salmon fillets
  • salt
  • cracked black pepper
  • olive oil
I made mine like Gordon Ramsay does here. Score the skin of the salmon. Sprinkle with plenty of salt and some pepper. Heat oil in a pan over medium high heat. When the oil starts to smoke, add the salmon with the skin side down. Let it cook for about 4 minutes. Flip and cook for about 3 more minutes. Remove from pan and make your sauce in the same pan.

Witbier Sauce:
  • witbier
  • butter
  • minced garlic
  • salt
Pour a few splashes of the beer into the pan you just cooked the salmon in. Add a teaspoon of minced garlic (I also threw some garlic in with the salmon when I cooked it) and some salt. Let it cook for about 4 minutes and remove from heat. Mix in a tablespoon or two of butter.

Beer Cheese Tuna Noodle Casserole

Hi! I made a tuna casserole with cheese, beer, and panko bread crumbs. I wasn't planning on making this a blog post (hence the not so great picture), but it was really yummy and easy so I wanted to share. I just used stuff I had around the house and added Terrapin Rye Pale Ale, which lent it's rye and hops for a zestier dish. This dish gives you everything you crave: creaminess, cheesiness, and crunchiness. Hope you're not on a diet :)

  • 8 oz penne pasta
  • 1 5 oz can chunk light tuna, drained
  • 1/2 cup half & half
  • 1/2 cup Terrapin Rye Pale Ale
  • 1 cup shredded cheddar cheese
  • 1/4 cup panko bread crumbs
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 tablespoon flour
  • 2 tablespoons butter
  • 1 tablespoon olive oil
Bring a large pot of water to a boil and salt generously. Add the penne pasta to the water and cook for 11 minutes. Drain and place in a large casserole dish. Over low heat, melt the butter in a small pan and add the half and half. Let simmer for about 5 minutes. Remove from heat and whisk in flour. Return to heat and add the beer, garlic powder, and salt. Cook for another 5 minutes. Remove from heat and stir in cheddar cheese. Add this mixture and the tuna to the pasta and combine well. Top with panko bread crumbs and some extra cheese. Drizzle with olive oil. Bake at 450 for 15 minutes or until the panko starts to brown.