Maibock Mushroom, Caramelized Onion and Goat Cheese Sliders
Description
This recipe comes from the cookbook, “Food on Tap: Cooking with Craft Beer,” by Lori Rice. The maibock is light and slightly hoppy. It offers a nice variation to the darker porters and stouts that are often used in rich mushroom dishes. The beer lightens up the flavor of these sliders, which allows them to pair well with earthy goat cheese. These sliders are an ideal remedy for a chilly spring day that still requires comfort food. Serve a glass of maibock with your sliders or try a refreshing pilsner.
Ingredients
Makes 8 sliders
2 tablespoons unsalted butter
1 large yellow onion, sliced
8 ounces sliced white button mushrooms
4 ounces maibock (German beer)
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
4 ounces soft goat cheese
¼ teaspoon cracked black pepper
¼ teaspoon thyme leaves, minced
8 slider buns or rolls
Directions
Melt the butter over medium-high heat in a large skillet. Add the onion. Reduce the heat to medium and cook for 30 minutes, stirring occasionally. The onions will soften and begin to turn golden brown. If they begin to darken too quickly, reduce the heat. They should be browned and soft, but not mushy.
Add the mushrooms and continue to cook until the onions are very soft and the mushrooms are dark and tender, about 10 minutes. Stir in the beer and cook 2 more minutes to heat it through. Sprinkle with salt and ground pepper.
Use a fork to mix together the goat cheese, cracked black pepper, and thyme in a small bowl, until the cheese is crumbly and the seasonings are evenly distributed.
Sprinkle or spread the bottom portion of each slider bun with goat cheese. Top with the caramelized onions and mushrooms. Cover with the top portion of the bun and serve. The mushrooms and onions can be stored in the fridge for up to 3 days.
Maibock is a German spring beer, sometimes called a Helles Bock. Beers to consider: Rogue Ales Dead Guy Ale, Yazoo Brewing Company Spring Seasonal Helles Bock, Summit Brewing Company Maibock
Special notes
Recipe and image provided Lori Rice from “Food on Tap: Cooking with Craft Beer.”
