Best 2 Mushroom Honey Lager Sauce Recipes

Indulge in a symphony of flavors with our tantalizing Mushroom Honey Lager Sauce. This delectable sauce, crafted with a harmonious blend of earthy mushrooms, sweet honey, and rich lager beer, promises to elevate any dish to culinary excellence. Embark on a culinary journey as we unveil the secrets behind this versatile sauce, providing you with three distinct recipes tailored to your taste preferences and dietary restrictions. Whether you're a fan of classic comfort food, seeking a vegan alternative, or yearning for a gluten-free option, we have a recipe that will satisfy your cravings. Prepare to tantalize your taste buds and impress your dinner guests with this extraordinary sauce that transforms ordinary meals into extraordinary experiences.

Let's cook with our recipes!

MUSHROOM HONEY LAGER SAUCE

Mushroom Honey Lager Sauce image

This sauce has a delicate flavor of mushrooms that have been bathed in beer with a kiss of honey. Romantic hints of rosemary truly bring together this unique sauce that my husband and I invented for a chicken recipe. This will definitely compliment chicken or beef. Use local honey if possible.

Provided by organichick

Categories Sauces

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
1 teaspoon diced shallot
1 tablespoon diced red onion
1 clove garlic, finely diced
5 baby portobello mushrooms, sliced - or more to taste
½ (12 fluid ounce) bottle lager beer (such as Sam Adams® Winter)
3 sprigs fresh rosemary
1 pinch Cajun seasoning
1 tablespoon honey

Steps:

Melt unsalted butter in a skillet over medium heat. Add shallot, red onion, garlic, and mushrooms; cook and stir until mushrooms begin to give up their liquid, about 10 minutes.
Pour beer into skillet; simmer until liquid is reduced by half, about 10 minutes. Add rosemary sprigs and stir in Cajun seasoning. Simmer another 5 minutes. Stir in honey. Turn heat off and allow sauce to cool slightly before using.

Nutrition Facts : Calories 51.4 calories, Carbohydrate 6.3 g, Cholesterol 5.1 mg, Fat 2 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 31.1 mg, Sugar 3.8 g

HONEY-GLAZED MUSHROOMS WITH UDON

Honey-Glazed Mushrooms With Udon image

In this weeknight dish, caramelized mushrooms are bathed in a satiny glaze of honey and butter, delivering the winning trifecta of sweet, savory and earthy. Cremini mushrooms are the hardest workers of the fungi world; they are inexpensive and accessible, and while they may not feel as fancy as some wild varieties, with some time in the pan, they burst with complex flavor. (Button mushrooms also do the job well.) Chubby udon are the ideal carriers for the luscious sauce, but for the most satisfying results, use fresh or frozen noodles, rather than the thinner dried strands. (Though in a pinch, they work, too). To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories dinner, weekday, weeknight, noodles, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt (Diamond Crystal)
1 1/2 pounds fresh or frozen udon noodles (vacuum-sealed)
2 tablespoons neutral oil, such as vegetable or grapeseed
1 pound cremini mushrooms, stemmed and sliced into 1/4-inch pieces
4 garlic cloves, finely chopped
Black pepper
3 tablespoons honey
4 tablespoons butter, preferably salted (see Tip)
1/2 small head Napa cabbage, finely sliced (about 1 pound)
3 tablespoons soy sauce
2 scallions, finely sliced
1 tablespoon sesame seeds, toasted

Steps:

Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, 1/2 teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.

Tips:

Choose flavorful mushrooms. Different types of mushrooms have different flavor profiles. For this sauce, hearty mushrooms like cremini or portobello are good choices.
Sauté the mushrooms properly. Cook them over medium-high heat until they are browned and slightly caramelized. This will bring out their umami flavor and add depth to the sauce.
Use a good quality honey lager. The type of beer you use will impact the flavor of the sauce. Look for a honey lager that is flavorful and has a slightly sweet taste.
Simmer the sauce until it is thickened. This will allow the flavors to meld and develop. Simmer for at least 15 minutes, or until the sauce has reached your desired consistency.
Season the sauce to taste. Taste the sauce and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

This mushroom honey lager sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for grilled meats, poultry, or fish. It can also be used as a dipping sauce for vegetables or fries and served as a side salad dressing. With its rich, umami flavor and slightly sweet taste, this sauce is sure to be a hit with everyone who tries it!