Mellow Mushroom Beer Cheese Recipe
Bring the pub favorite home with this creamy, tangy Mellow Mushroom Beer Cheese Recipe—perfect with pretzels, bread, or any cheesy craving!
Equipment
- Medium saucepan
- Whisk
- Measuring cups & spoons
- Cheese grater
- Rubber spatula
- Serving bowl
Ingredients
- 1 cup lager or light beer
- 2 cups grated sharp cheddar cheese.
- 1 cup grated mozzarella cheese.
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1/8 teaspoon cayenne pepper optional
- Salt & pepper to taste
Instructions
- Melt in your saucepan on medium heat. When melted and foaming, add the flour, beating at all times. Here you are making a roux, which is nothing but an allegro word to refer to the paste that makes the sauce thick. You want it smooth, not clumpy.
- Pour beer slowly, whipping it like you are going to contest the universe itself on smooth sauce. The beer will froth and then settle when it is mixed with the roux into a smooth foundation.
- Add in the Dijon mustard, garlic powder, paprika, and cayenne (unless you are a wuss). Whisk again. Your kitchen, as of now, already has a warm pub smell in the most idyllic sense.
- Reduce the heat to low and pour in small handfuls of your grated cheeses, slowly stirring them every time until they melt beautifully. Don’t rush this. When you put it all in at once, you run the risk of clumps--and clumps are the devil. Be respectful: cheese is worth your time.
- Add salt and pepper, give a final shake, and pour into your serving bowl. Take anything--anything--that will support itself as a scoop, and you are off to cheesy heaven.