Spice of the Week!

White pepper: This tart, slightly sour pepper is great on fish and in soups. It looks really cool in a clear grinder with black lava salt.

Monday, July 18, 2011

Beer Shrooms

A drunk stoner's favorite meal.

Actually, they may be my favorite meal too. These things were crazy mother delicious.

You Will Need:
15 Crimini Mushrooms
1/2 Of a Large White Onion(Diced)
     5 Cloves Of Garlic(Diced)
     2 tsp Cinnamon
     2 tbs Cumin
     2 tbs Rosemary
     1/2 c. Dark Brown Sugar
     Salt & Pepper
     1 1/2 Cans Dark Guinness Beer
     Oil For sauteing(Olive or Peanut)

Stem the mushrooms and dice the stems. Add all the onion, diced mushroom stems and garlic to an oiled        pan on medium heat and saute together with half the spice, some salt, a tsp brown sugar and a splash of beer. Stuff the mushroom caps with the sauteed mixture and place the stuffed caps in a pyrex. Add the brown sugar cinnamon, rosemary, cumin, salt, pepper and beer to a sauce pan and let reduce to a thin sauce. Pour the sauce into the pyrex half way up the mushrooms. Cover and cook in a 450F oven for 35 mins. Remove from the hot oven. Pour the beer sauce over the shrooms and enjoy hot.

Do you see the longing in her eyes? SHE WANTS THEM BAD!


  1. I do want them bad! So. Darn. Good.

  2. Oh. THose look so darn good. I don't even know where to begin. actually, I do. Let's make them for dinner.