Everett’s roast, cocoa, and gentle bitterness elevate the mushrooms’ umami and the cheese’s nuttiness. The carbonation balances the buttery pastry, and the malt sweetness plays nicely with browned edges. Cozy, but not heavy.

Ingredients:

• Frozen puff pastry (thawed)
• Mixed mushrooms (cremini/shiitake/oyster), sliced
• Gruyère, grated
• Shallot, minced
• Fresh thyme
• Dijon mustard
• 1 egg (for wash)
• Lemon (zest to finish)

Build:

1. Sauté mushrooms + shallot in olive oil until deeply browned; season and cool.
2. Cut pastry into 3–4” squares; lightly score a ½” border. Brush centers with thin Dijon.
3. Pile on mushrooms; top with Gruyère. Egg-wash the borders.
4. Bake at 400°F until puffed and golden, 18–22 min. Finish with thyme and a whisper of lemon zest.

Serve: Everett at 50–54°F in a stemmed glass. Let the first sip follow a hot bite—the beer resets the palate for another.

Pivot options:

Vegetarian (base recipe): as written.

Omnivore: Add a few ribbons of prosciutto under the mushrooms before baking.

Herb swap: Sage instead of thyme if you’re running a holiday menu.

Make-ahead tip: Bake, cool on rack, then rewarm 5 minutes at 350°F before service; zest just before plating.