Marzen Mushroom Gravy

4 oz. Unsalted butter
2 Shallots, peeled and diced
2 lb. Mixed mushrooms, cleaned and sliced or quartered
12 oz. Heavy Seas Marzen 
2 qt. Stock (chicken or vegetable)

Directions
Prep and clean all the mushrooms, using a wet paper towel to help remove any of the dirt. In a large pot over medium heat, melt butter. Add the shallots and sauté for 2–3 minutes. Add mixed mushrooms, a pinch of salt and sauté for 8–10 minutes or until the mushrooms have released their liquid and start to caramelize. Deglaze the pan with the beer, stirring until the beer has reduced by half. Then add stock, bring to a boil, turn heat down to a simmer and cook until reduced to 3 cups, approximately 30 minutes. Season with salt and pepper and serve.

Compliments of Beer Advocate