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!

This was a great dish to see out what is hopefully the last of the cold winter ugh. The local farmer’s market has a good winter potato mix (which is how I got this lovely roasting potato mix), and the miso I already had in my fridge, so this was pretty cheap and simple to put together.  

Plus, the coating is a pretty good blend of flavors. I ended up doubling the quantities for the coating because I had more potatoes than planned, and I liked the coverage that I got more. If you end up having closer to the original quantity, then I would recommend halving the quantities for the miso, sesame oil, and brown sugar.

Miso Roasted Potatoes and Mushrooms


  • 1 lb roasting potatoes, quartered (mine was a bit closer to 2 lbs, original recipe recommends small new potatoes)
  • 8 oz button mushrooms
  • 3 garlic cloves, minced
  • 2 t minced ginger
  • 6 T white miso
  • 4 T brown sugar
  • 4 T sesame oil
  • (optional: chopped parsley and sesame seeds for garnish)

Preheat your oven to 400. Mix together your garlic cloves, ginger, white miso, brown sugar, and sesame oil with a whisk in a large bowl, and add your mushrooms and potatoes to the bowl and toss to coat them. Transfer your potatoes to a large skillet or baking dish (I used the latter) and roast for a half hour, stirring at least once (If you have closer to 2 lbs of potatoes, throw it in for closer to an hour). Add parsley and sesame seeds if you so choose, but otherwise, enjoy, and spite the cold!

It’s way too freakin’ hot to be using an oven, but hey, this is quick and simple enough that it’s worth it.  Mushrooms + garlic + butter = HELL YES, any day.

Garlic Butter Roasted Mushrooms


  • 1 lb mushrooms (I got whites from the farmers market)
  • 5 cloves garlic, minced
  • 2 T olive oil
  • 4 T butter, sliced into 1 T slices
  • 2 t lemon juice

Preheat your oven to 450 (425 if it runs hot), and toss the mushrooms with the olive oil and garlic in a baking dish, and a dash of pepper and salt, and top with the butter slices.  Cover and place in the oven, and roast for 20 mins, until the mushrooms are golden brown and there’s a bubbling garlicky sauce on the bottom.  Stir in the lemon juice, and nom on the amazing flavors.

Continuing the afternoon’s theme of using the oven for maximum deliciosity (yes, it’s a word), I give you these sexy things.  The smell while they were roasting is absolutely indescribable.  The combination of the juices, the herbs, the garlic, the oils and vinegars, and the inherent sexiness of roasted tomatoes and mushrooms pretty much make the perfect storm of awesome in this side.

Balsamic Roasted Mushrooms with Goat Cheese
Makes 4 side servings


  • 8 oz cremini mushrooms
  • ½ lb grape (or cherry) tomatoes
  • 4 T olive oil
  • 4 T balsamic vinegar
  • 4 large cloves garlic, minced
  • pinch red pepper flakes
  • dash sea salt and black pepper
  • pinch herb of choice (I used dried oregano)
  • 3 oz goat cheese (I used garlic herb goat cheese)

Combine everything except your goat cheese in your baking dish, and heat your oven to 400 (mine’s at 375, you know the deal by now). Arrange in one layer and bake for 25 mins. You’ll know it’s done when you see juices in teh bottom of the pan, and the tomatoes will be a little wilted.  Turn off the heat, and remove the pan, and top with the goat cheese (put it on in shreds).  Put back in the oven, and let sit for five more minutes to melt the cheese.

You can eat it by itself, on top of bread, basically, any which way you want.  ^^

Looking for another quick dinner?  Try Garlic Beef, Asparagus, and Shiitake Stir-Fry!  Don’t have garlic hoisin sauce?  Simple – mince half a head of garlic, and put in sauce to infuse.  Messed up a bit on this recipe, but it seems to have turned out fine.  Also, lack a pan lid? Find a large Tupperware container and put it over it, it works fine.  This is basically me fucking up and improvising (by adding shiitake mushrooms), which appears to be a theme today.

Garlic Beef, Shiitake, and Asparagus Stir-Fry


  • 1 T vegetable oil
  • ½ c garlic hoisin sauce (alternatively, having the hoisin but not in garlic flavor, take ½ c hoisin and half a head of garlic, minced, and combine)
  • 1 lb beef flank steak (or stir fry meat, or sirloin steak, whatever gives you a good cheap cut of meat), sliced thin and into pieces
  • 1 lb asparagus, ends trimmed and sliced into one inch pieces
  • 1 container shiitake mushrooms, destemmed and sliced

In a medium bowl, combine the flank steak and 2 T of the garlic hoisin sauce (whoops, added the whole thing here. derp).  Marinate for 15ish mins at room temp.  Heat the oil in a pan, and stir fry the meat until lightly browned, but not fully cooked, and remove the meat.  If you managed to add all the sauce for the marinade, save as much as possible in the original container, or whatever is left over in the pan.

Add the asparagus and shiitake, and stir fry for appx one minute, and add ½ c to water and cover (either with a lid, or, if you’re me, with your  tupperware container).  Steam for one to two minutes, and then remove the lid.

Add the meat, whatever’s left of the sauce, and stir until the beef is cooked and everything else is well combined.  And then, nom!