Mushroom Stout Stew
Recipe from Post Punk Kitchen.
The smell of cooking mushrooms and onions is just one of my favorite things. This was a St. Paddy’s Day recipe that I waited a few extra weeks to make. It was really “meaty” with two kinds of mushrooms, hearty kidney beans and a thick broth. I made it without the potato biscuits on top, because I still had some rosemary bread that I knew would toast up nicely with some vegan butter.
The one mistake I made with this stew was using Guinness Extra Stout. It was just too bitter from the super dark beer. When I make it again, I’ll use a regular stout or even just a lager.