Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks + MY NEW BOOK

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks

It’s (almost) here. After more than 2 years in the making, it’s finally coming together. The cookbook that started with a vague idea and morphed into Lush: A Season-by-Season Celebration of Craft Beer and Produce is coming to life.   It’s up for pre-order on Amazon, and even though I have to wait a few more months before I get a physical copy in my grubby paws, I’m SO thrilled to see the cover come to life, see the design of the inside page, and have it available to order!

It’s a book full of the amazing craft beer I love, the seasonal produce I can’t get enough of, and the recipes I can’t wait to share with you. It’s by far my favorite thing I’ve ever done in my professional life.

You have been amazing through this process. From the first post when I was just starting to write Lush, to the encouragement you give me daily on Instagram.

So, thank you, this book is for you, for coming on this journey with me. I’m so excited to see what’s next.

Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks

Servings: 4 servings

Ingredients

For the mushrooms:

  • 12 ounces stout beer
  • ½ cup balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 4 large Portobello mushrooms stems removed

For the leeks:

  • 2 large leeks
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 tablespoons stout beer

For the guacamole:

  • 2 large avocados
  • 1 tablespoon chopped cilantro
  • 1 chipotle pepper in adobo minced
  • ½ teaspoon salt
  • 1 teaspoon fresh lime juice

For the sandwiches:

  • 4 Kaiser rolls or burger buns split and toasted
  • 2 large tomatoes sliced

Instructions

  • In a large Ziplock bag add the beer, balsamic, salt, garlic powder, and pepper.
    Add the mushrooms, sealing the bag to remove as much air as possible.
    Allow to marinate at room temperature for one hour or in the fridge overnight.
    Remove mushrooms from marinade. 
  • While the mushrooms marinate, make the leeks. Cut the root off and slice lengthwise to expose the inner layers where dirt hides. Wash well under cool water making sure to remove the grit between the leaves. Thinly slice the leeks, discarding the dark green portion. 
  • Heat the oil in a skillet over medium heat. Add the leeks, salt and sugar, cooking until the leeks have softened and are starting to brown. Add the beer. Cook until the leeks have turned a dark golden and the beer is gone. Make sure to cook over medium to medium-low heat, if the heat is too high the leeks will burn before they caramelize. 
  • Heat the oil in a large skillet over medium-high heat until very hot. Add the mushrooms, cooking on each side until seared and softened, about 3 minutes per side (mushrooms can also be cooked on a hot grill with oiled grates). 
  • Add the flesh of the avocados, cilantro, chipotle peppers, salt, and lime juice to a bowl. Mash with a vegetable masher until well combined. 
  • Add the mushrooms to the buns, top with guacamole and tomatoes. Serve immediately. 

6 thoughts on “Balsamic Stout Mushroom Sandwich with Chipotle Guac and Caramelized Leeks + MY NEW BOOK

  1. Congrats on the book! I’ve baked a number of things you’ve posted and every one has come out amazing!
    Also just wanted to put this out there, but I work on a beer radio/podcast/internet show, and if you’d be interested in doing a call-in at some point (we’re in NJ) to promote the book, I’d love to make that happen!

  2. Congrats! Stumbled upon your site a few years ago and being a food and craft beer loving girl I check in often. I love local food and eating seasonally so can’t wait to get my hands on your new cookbook.

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