Recipes

Wisconsin Beer Brats  

with Sautéed Oyster Mushrooms, Onions, Peppers & Lager Beer

Ingredients

  • Oyster Mushrooms, chopped into strips – 8 oz
  • Light Olive Oil – 2 tsp
  • Onion, julienned – 1 large
  • Assorted Peppers, julienned – 1 cup
  • Garlic, minced – 2 cloves
  • Lager Beer – 1 cup
  • Brat Pan Juices – to taste
  • Wisconsin Beer Brats – 4

Instructions

Prep Vegetables

  1. Chop oyster mushrooms into long strips.

Sauté Base Aromatics

  1. Heat olive oil over medium-low heat in a large pan.
  2. Add onion, peppers, and garlic; season lightly.
  3. Cook until softened and translucent, about 15– 20 minutes.

Add Mushrooms & Deglaze

  1. Stir in chopped oyster mushrooms and sauté 3–4 minutes until fragrant.
  2. Pour in lager beer and any brat pan juices; scrape up fond from bottom of pan.
  3. Simmer until liquid reduces by half and sauce begins to glaze vegetables.

Finish with Brats

  1. Return brats to the pan, nestling them into the sauce.
  2. Cover and simmer until internal temperature reaches 160°F (about 5–7 minutes).

Serve

Plate brats smothered in mushroom-pepper lager sauce. Pair with pretzel rolls and a crisp local pilsner for the full Wisconsin experience.