It’s parsnip season yet again and what better way to welcome these funky roots back than to mash them, butter them up, and toss beer-braised mushrooms on top of them?
Parsnips are back in season and back in their full glory. These roots are similar to carrots but have a bit more of a bite of flavor. They’re perfect roasted, sauteéd, or in this case – mashed!
How to make Beer-Braised Mushrooms with Parsnips
This meal is:
& Date night approved
Prep the veggies
The first step to making this delightful dish is to prep the veggies. Start off by peeling and chopping the parsnips. Bring a pot of water to a boil and add the parsnips. Cook the parsnips for twenty minutes, or until you can easily mash them with a fork.
Next, thinly slice the mushrooms and shallots. You can swap the two shallots for a big onion if that works better. You do you!
Braise the mushrooms
Add oil to a pan and once it’s hot, add the mushrooms. Cook them for about five minutes or until lightly fried and golden. Once that’s complete, add the shallots and cook for about ten minutes, or until they have softened. Stir occasionally and keep an eye on them so they don’t burn. Next, add the fresh thyme and garlic and cook for another two minutes, while stirring often.
At this point, the garlic should be fragrant. Toss in one tablespoon of cornstarch and be sure to coat everything completely. Add in the beer and continue cooking until the beer has almost completely reduced. This should take just a couple of minutes. Finally, add the veggie broth, stir and cook until the sauce thickens and forms a gravy.
Beer: you can use any kind of dark beer for this! A stout or porter would be a great option.
Mash the parsnips
Once the parsnips are soft and can be easily mashed with a fork, strain the water from the pot, and add oil, milk, and salt. Mash the parsnips until smooth and creamy.
Add both the mashed parsnips and the mushrooms to a plate, top with fresh thyme leaves and black pepper, and enjoy!
Both the mashed parsnips and mushrooms can be stored in an airtight container in the refrigerator for up to five days, or in the freezer for up to three months. To reheat, place the leftovers in a skillet or the microwave and heat until warm.
Check out this video!
Beer Braised Mushrooms with Parsnips
Beer Braised Mushrooms
- 16 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 shallots, sliced
- 1 tbsp cornstarch
- ½ cup dark beer
- ¾ cup veggie broth
- 1 tbsp oil
- 1 tbsp fresh thyme
- salt/pepper to taste
- 4 parsnips, chopped
- 1 tbsp oil
- 2 tbsp plant-based milk, unflavored/unsweetened
- salt to taste
- Slice mushrooms and shallots thinly. Chop the parsnips into small cubes.
- Boil a pot of water and add the parsnip cubes. Cook for 20-25 minutes or until the cubes can be easily mashed with a fork.
- Add 1 tbsp oil to a satué pan over medium heat, add the mushrooms and cook for about 5 minutes or until golden/brown.
- Add the onion slices to the sauté pan and cook for 10 more minutes or until the onions have softened.
- Add the garlic and thyme and cook for 2 more minutes.
- Add cornstarch to the pan and toss until everthing has been evenly coated.
- Add the beer and cook until it has almost been completely reduced.
- Add the veggie broth, bring to pan to a boil, and reduce to a simmer. Cook for 5 more minutes, or until the liquid has thickened and gravy has formed.
- Drain the water from the parsnips. Add oil, milk, and salt to the pot with the parsnips and mash with a fork until smooth.
- Serve and enjoy!