These are technically two separate side dishes, however, I found them in one recipe together, and they accompany each other well, so I’m going to leave these together. Beer cooked mushrooms and cheesy roasted potatoes are a match made in heaven. Don’t skimp on the cheese or the beer for these, kids, they are the key ingredients in making these so good. 

Drunken Mushrooms and Roasted Blue Cheese Potatoes


Drunken Mushrooms

  • olive oil
  • 12 to 15 large button mushrooms, sliced (if you’re like me and feeling lazy, buy sliced mushrooms and use them asap)
  • 4 cloves garlic, minced
  • 12 oz dark beer (I used Revolution’s EuGene Porter)

Roasted Blue Cheese Potatoes

  • 20ish small fingerling potatoes, washed and sliced in half
  • olive oil
  • sea salt
  • 2 oz crumbled blue cheese (I used Trader Joe’s gorgonzola crumbles)

You can make these in roughly the same time frame, so do so if you feel so included! First, preheat your oven to 425, take your halved potatoes, toss them with olive oil and sea salt, and then spread them on a baking sheet. Put them in the oven, and roast the potatoes until they’re a nice golden brown, between twenty to thirty minutes. 

While the potatoes roast, take a pan and heat 2 T of olive oil over medium heat. Add your sliced mushrooms in, stir to coat in the olive oil, and then raise the heat to medium high, and cook for five minutes. Add the garlic in, and cook another minute or so, until the garlic is fragrant. 

Add half the beer in, bring to a simmer, and then cook for about five minutes. Add in the remaining beer, and cook until the liquid has reduced by about half, and thickened, another ten to fifteen minutes. 

While the mushrooms are doing the final cooking, your potatoes will likely be finished. Take them out of the oven, and sprinkle the gorgonzola over them, and then place them in the oven on a lower or middle rack, turning the oven to broil. Broil five minutes, until the cheese has melted. 

And then, enjoy your cheesy potatoes and beery mushrooms!