Spiced Beer Braised FunGuy Mushrooms and Pico de Gallo

Here’s a brewtally awesome new recipe any FunGuy would enjoy!

These spicy beer braised mushrooms are so versatile you won’t know what to pair them with. Shove them in some tortillas for tacos, tossed into a plateful of Spanish rice, or even as a stand-alone dish you’re good to go!

DIRECTIONS:

1. Brush off any debris from the FunGuy mushrooms with a damp cloth, then trim the ends.
2. Heat the oil in a deep pan over medium high heat. Add in the onion and cook 2 minutes, stirring frequently. Next toss in the mushrooms and season with the red pepper flakes and paprika. Cook the mushrooms for 5 minutes, or until they have started to brown around the edges.
3. Pour about a quarter of the beer into the pan and scrap off any crispy bits from the bottom of the pan. Pour in the rest of the beer and reduce the heat to medium low. Place a lid on top of the pan just so some steam can be released, but still covers the majority of the pan. Allow to cook another 15-20 minutes or until the liquid has reduced by over half.
4. While the mushrooms cook, prepare the pico de gallo.
5. Peel the onion and trim both ends, and trim the stem end of the tomato. Dice both the tomato and onion or place them in a food processor and pulse.
6. Cut the stems from the cilantro and mince them. Add the stems to the mushrooms and stir in to combine.
7. Roughly chop half of the cilantro and set aside. Add the other half of the cilantro to the tomato and onion chop or pulse in the food processor.
8. Transfer the pico de gallo to a bowl and add in the lemon juice, a pinch of salt, and stir well.
9. Season the mushrooms with a pinch of salt and stir well.
10. Serve immediately with pico de gallo and the rest of the cilantro on top.

Have a Fun meal!