by Melissa Breyer
6. Marinate Meat and Mushrooms
Beer is slightly acidic and works as a great on-hand tenderizer that isn’t as acidic in flavor as wine or vinegar based marinades. Use a hearty-flavored beer like a stout or barley wine, poke a few holes in the meat or mushrooms, add any other herbs or spices, and allow to marinate in the refrigerator for a few hours or overnight. And tempted as you might be: do not drink the marinade.
Beer is slightly acidic and works as a great on-hand tenderizer that isn’t as acidic in flavor as wine or vinegar based marinades. Use a hearty-flavored beer like a stout or barley wine, poke a few holes in the meat or mushrooms, add any other herbs or spices, and allow to marinate in the refrigerator for a few hours or overnight. And tempted as you might be: do not drink the marinade.
