Creamy Stout Mushroom Steak Sauce
4 C of cremini or baby bella mushrooms, clean and sliced
2 TB unsalted butter
1 TB olive oil
4 cloves garlic, minced
1 tsp paprika
½ C Busted Knuckle from Big Woods (Quaff On)
¾ C heavy cream
½ TB lemon juice
Kosher salt and fresh black pepper to taste
Heat butter and olive oil in a large pan over medium heat.
Add mushrooms and garlic and saute until softened and brown, about 5 minutes.
Add the beer and cream and bring to a light boil, reduce to a simmer and allow to cook until reduced by half, about 15 minutes.
Turn off heat and season with paprika, lemon juice and salt/pepper.
Serve over a freshly grilled steak.
Enjoy!
