This lovely recipe comes from our great friend and mentor Shirley Scott (AKA Shirl the Purl), bestselling co-author of the Saltwater Mittens series and knitting historian. Besides being an incredible textile artist, Shirley lives her life fully and authentically and that includes enjoying great simple food. Her recipe for beer vinegar mushrooms is a revelation – something about the vinegar elevates the mushrooms into sheer ambrosia of textured yumminess. Serve hot, cold, at room temperature, as a side dish, in a sandwich, or as an appetizer.
Print
Mushrooms with Beer Vinegar
Ingredients
Scale
- 400 grams (14 ounces) fresh button mushrooms, stems removed
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 4 tablespoons Newfoundland Beer Vinegar
- 2 tablespoons honey
- 1/4 cup melted butter
- Salt, pepper, red pepper flakes or hot sauce to taste
Instructions
- Add mushrooms to remaining ingredients and stir well to coat.
- Preheat oven to 425 degrees.
- Brush a sheet pan lightly with oil or line with parchment.
- Spread mushrooms so they do not touch one another and roast for 20-25 minutes, turning after 15 minutes.
- Serve hot as a side dish or cocktail nibble. Cold leftovers are excellent in a sandwich, sliced thinly or puréed.
