Hunter’s Carrots is one of my favorite fall/winter side dishes and make a great accompaniment to the Beer Butt Chicken I posted about the other day.
1/2 oz. dried shiitake mushrooms
1/2 cup beer (use whats left from the Beer Butt Chicken recipe)
1 1/2 lbs. carrots, sliced
4 slices of bacon
2 cloves of garlic – minced on a microplane
Salt and Pepper to taste
1 Tbs. REAL maple syrup
Soak the dried mushrooms in the 1/2 cup of beer for at least 30 minutes. Melt butter in a medium saucepan. Slice 1 1/2 pounds of carrots into thin medallions and add to the melted butter. Saute carrotts for about 10 minutes. Chop the bacon into small pieces and add to the carrotts. Cook for about 10 more minutes until the bacon is cooked through and the carrotts are tender. Remove the mushrooms from the beer and squeeze out the excess liquid. Chop and add to the carrotts. Pour in the remaining beer that the mushrooms were soaked in. Add garlic, salt and pepper to taste. Cook on low heat at least 10 minutes and until the beer has cooked away. Remove from heat and drizzle with a tablespoon of real maple syrup before serving. Enjoy!