Skillet Potatoes with Creamy Pilsner, Mushroom Sauce

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Ingredients

• 1 1/2 pounds baby yellow potatoes, cut in half if they are too large
• 2 tablespoons olive oil
• 8 ounces porcini mushrooms, sliced
• 4 ounces white button mushrooms, sliced
• 4 cloves of garlic, finely minced
• 6 ounces Pilsner beer (a brown ale may be substituted)
• 1/2 cup sliced green onions
• salt and black pepper
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. To a large pot, add the potatoes. Fill with just enough water so that it covers the potatoes completely. Salt the water and place on the stove over medium-high heat. Bring to a boil and cook the potatoes for about 10 minutes or until just fork tender. Remove from heat, drain and set aside.
2. While your potatoes are boiling, prepare your creamy pilsner, mushroom sauce. In a large cast iron pan, add the olive oil. Preheat over medium, and add the mushrooms. Cook, stirring often, until the mushrooms are tender, about 6 minutes. Add the garlic and cook for an additional minute, or until fragrant. Add the pilsner beer, and bring it to a boil. Reduce heat and simmer for about 5 minutes or until the beer has reduced by about half. Add the green onions, Italian seasoning, crushed red pepper and a dash of salt and black pepper. Add the chicken broth and heavy cream. Bring to a heavy simmer and then reduce the heat to low. Cook for about 10 additional minutes, or until the sauce has reduced.
3. Remove from heat and stir in the potatoes. Garnish with fresh parsley and serve immediately. Enjoy!