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Mushrooms with Beer Vinegar

  • Author: Janet Harron


  • 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


  • 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.