Portobello mushrooms, with their earthy taste and texture make any dish spectacular, and create no questions about it being a brilliant item to pair with beer! This dish will go with a satisfying beer, like a stout or smoky taste, and feel free to be creative as well.
Ingredients
8 oz (225g)
portobello mushrooms
3/4 cup (175mL)
stout, (satisfying)
3/4 cup (175mL)
balsamic vinegar
1/4
salt and pepper
pinch
salt and freshly ground black pepper
2
buttermilk-beer buns (or any bun of your preference)
Procedure:
In a large bowl, toss mushrooms with stout, vinegar, thyme, rosemary, salt, and pepper. Marinate for about 20 minutes.
Meanwhile, preheat grill, if using.
Remove mushrooms from marinade and drain off any remaining liquid. Saute in a hot frying pan or grill until tender but not shrivelled.
Cut each Buttermilk-Beer Bun in half and spread one side with half of the Curried Butternut Squash Hummus. Top with a few arugula leaves and half the red pepper strips.
Spread the other side of each bun with half of the goat cheese and place on top of mushroom side. Press firmly.
Butter or oil outside of bun then fry sandwiches in a frying pan over medium heat or in a sandwich press.
