Cutlass Amber Mushroom Gravy

4 oz. butter, unsalted
2 shallots, peeled and diced
2 pounds mixed mushrooms, cleaned and sliced or quartered
12 oz. Heavy Seas Cutlass Amber Lager
2 quarts stock (chicken or vegetable)

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 started 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 BeerAdvocate