Beer-Glazed Salmon with Roasted Mushrooms

Preheat the oven to 400°F.

In a large bowl, combine mushrooms, shallots and thyme sprigs.

Drizzle with oil, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine.

Arrange mushrooms in a single layer on a large rimmed baking sheet.

Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.

Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil.

Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes. Remove from heat and set glaze aside. (Reserve all but 1/4 cup of the glaze for serving.)

Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Place skin-side down in a large baking dish.

Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish.

Brush fish with additional 2 tablespoons of the glaze.

Roast until fish is just cooked through and flakes easily, 10 to 12 minutes.

Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.