Recipe: Lager-Marinated Mushrooms

LAGER-MARINATED MUSHROOMS
(Mushrooms simmered in marinade and chilled before serving.)

"Serve these with toothpicks, toss with salad greens or add to pasta salads. Accompany with an amber ale or dark lager."

1 pound small white mushrooms
1 (12-ounce) bottle lager
1 tablespoon plus 1/2 teaspoon sugar, divided use
1/4 teaspoon red pepper flakes
3/4 teaspoon dried marjoram
1/2 teaspoon salt
1 tablespoon sherry vinegar
1 tablespoon olive oil
1 teaspoon spicy brown or Dijon-style mustard
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley

Clean mushrooms and cut stems even with mushroom caps. If using larger mushrooms, cut in half.

Combine lager, 1 tablespoon sugar, red pepper flakes, marjoram and salt in a 2-quart saucepan and bring to a boil over high heat. Boil mixture for 2 to 3 minutes; add mushrooms and return to a boil. Reduce heat to low and simmer mushrooms, partially covered, for 5 minutes. Remove from heat and cool mushrooms in liquid. Drain cooled mushrooms and place on paper towels to dry.

In a small bowl, whisk together vinegar, olive oil, mustard, remaining 1/2 teaspoon sugar, salt, pepper and chopped parsley.

Add mushrooms and marinate for 1 to 2 hours in the refrigerator before serving. Remove from refrigerator 30 minutes before serving.

Makes 3 to 4 servings
Source: Beer and Good Food