So I used a mix of spices which mainly consisted of Hot Oriental Mustard Powder, Ground Tumeric, Ground Black Pepper, Garlic Salt, and Smoked Hot Spanish Paprika.
I had a metal mixing bowl filled about 1/2 way with Rahr doppelbock, then put the mushrooms in for about 20 minutes.
After that I started up the burner for my large saucepan. In this went the mushrooms, gill side down, and most of the beer they soaked in, about 1/2 way up on the mushrooms.
Then about 1/2 the spice mix on the mushroom caps.
Wait about 2 minutes, flip mushrooms, then put rest of spice mix on top.
Wait about 2 minutes, they should be close to being done. You can tell this by checking if they are all spongey, if so they are done. If not, keep cooking.
OPTIONAL: the stalks of the mushrooms you can dice up and just add into the mixture. Also, topping with shredded cheese is always a nice way to add a little extra.
