Beer pairings for Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Lagers & pilsners

Bavarian sessionable lager.

Why it works with Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Portabella Mushroom Crostini With Sautéed Shrimp In Tomato Sauce

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.