Recipe by Brian Adornetto
Serves: 4-6 servings
- 1/2 cup plus 1 tablespoon olive oil, divided
- 3 tablespoons minced fresh garlic, divided
- 1 tablespoon minced shallots
- 2 tablespoons minced fresh rosemary leaves
- 4 large portabellas, de-stemmed and gills removed
- fresh-ground black pepper
- 1/2 cup brown ale
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 1 tablespoon minced fresh Italian (flat leaf) parsley leaves
1. In a large bowl, mix 1⁄2 cup of olive oil, 1 tablespoon of garlic, the shallots and rosemary until well combined.
2. Rub the mixture evenly into both sides of the mushrooms and return to the bowl. Cover and let sit at room temperature for at least 30 minutes.
3. Heat the grill to medium-high.
4. Season the mushrooms with salt and pepper, then grill them top-side down until slightly charred, about 4 minutes. Flip them and cook for another 5 to 8 minutes until cooked through and oppy. Remove from the grill and place in a bowl.
5. In a medium saute pan over medium heat, add 1 tablespoon of olive oil. Add the remaining 2 tablespoons of garlic and cook until fragrant. Add the brown ale and reduce by half, about 4 minutes. Add the chicken stock and reduce by half, about 7 to 10 minutes.
6. When cool enough to handle, transfer mushrooms to a cutting board. Reserve any liquid in the bowl. Slice mushrooms on a thin bias (roughly a 45-degree angle) and arrange on a serving platter.
7. Add any liquid from the mushroom bowl to the pan with the brown ale mixture. Bring to a boil, then reduce heat to a low simmer. Add the butter one tablespoon at a time, stirring constantly until fully incorporated. Taste and season with salt and pepper as needed.
8. Pour the sauce over the mushrooms, garnish with parsley and serve as a side or appetizer.