Stacked ale mushrooms with arugula and goat cheese

Step 1

Drizzle 2 Tbsp of the oil into a large frying pan over medium heat. When hot, add the button mushrooms. Season well with salt. Saute until cooked through and golden, about 20 minutes

Step 2

As they cook, preheat your oven to 400 degrees F. Divide the remaining 2 Tbsp of oil among the portobello mushrooms and rub each with oil on both sides. Season well with salt and pepper. Place in a rimmed baking dish, gills down. Bake for 10 minutes, flip the portobellos, and bake for a further 5-7 minutes, until tender. Remove from the oven and set aside.

Step 3

Add the amber ale and the butter to the sauteed mushrooms. Raise the heat to medium-high and poach the mushrooms until the liquid has mostly dissipated and mushrooms are fragrant. Taste and adjust the seasoning, if necessary.

Step 4

Remove from the heat and toss with the arugula, half of the goat cheese, and a pinch of salt and pepper.

Step 5

To serve, place a portobello mushroom on a plate and gently stack a big handful of the button mushroom mixture on top. Crumble the remaining goat cheese on top of the stacks, and if using, finish with the madeira wine balsamic reduction and coarse bread crumbs.

Step 6

Place the wine, vinegar, and sugar in a medium saucepan over medium heat.

Step 7

Bring to a simmer and reduce to 1 cup, or until it's thick enough to coat the back of a spoon.