8 large portobello mushrooms
6 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt, or more as needed
½ teaspoon freshly ground black pepper, or more as needed
8 cloves garlic, smashed and peeled
6 sprigs fresh rosemary
One 12-ounce bottle beer, such as brown ale, pale ale, IPA, stout or porter
Preheat the oven to 450 degrees.
Brush the mushrooms lightly to remove any dirt. Pull off the stems and discard or save for another use. Use small spoon to gently scrape away the gills from the mushroom caps.
Lay the mushrooms in a 12-inch cast-iron skillet or a flameproof roasting pan, gill side up. Drizzle with the oil, using your clean hands to coat the mushrooms evenly. Season with salt and pepper, then scatter the garlic and rosemary around the mushrooms. Pour about three-quarters of the beer over the mushrooms (reserving the rest for deglazing).
Roast (middle rack) for 10 minutes, or until the mushrooms have started to collapse. Using tongs, flip the mushrooms over and carefully push them around a bit to coat the gill sides in the roasting liquid. Flip the mushrooms back (to be gill side up) and roast for 10 minutes, or until the juices have caramelized and reduced to about ¼ cup. Taste, and add more salt and pepper as needed.
Remove the skillet or roasting pan from the oven and arrange the mushrooms and garlic on serving plates. Set the skillet or roasting pan on the stove over medium-high heat. Pour in the remaining beer and use a wooden spoon to scrape up any stuck-on bits. Once the beer has reduced a little, pour the liquid over the mushrooms.
Serve whole, the way you would a steak, use for sandwiches, or cut into thick slices to present on a platter or use to top a salad. The roasted mushrooms can be refrigerated for up to 1 week.
Nutrition | Per serving (using ½ teaspoon salt): 260 calories, 4 g protein, 12 g carbohydrates, 22 g fat, 3 g saturated fat, 0 mg cholesterol, 290 mg sodium, 2 g dietary fiber, 4 g sugar
Adapted from "Bianco: Pizza, Pasta, and Other Food I Like," by Chris Bianco (Ecco, 2017).