Beer Braised Mushrooms with Parsnips
Mashed parsnips topped with sauteed mushrooms and thyme braised in a dark beer gravy.
Ingredients
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
Mashed Parsnips
- 4 parsnips, chopped
- 1 tbsp oil
- 2 tbsp plant-based milk, unflavored/unsweetened
- salt to taste
Instructions
- 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!