Drunken Mushrooms, or Beer Braised Mushrooms, are the type of dish that you will be asked for over and over again! Serve them on top of steak or chicken, or as a savory side dish.
One of my goals this year was to improve my cooking technique. I think I’ve always had a natural talent and feel for cooking, but I haven’t been classically trained. Because of that, I’ve always been a bit insecure about my technique! Earlier this year, I took a pro series at our local culinary institute. For about three months, I attended classes every Monday evening! We covered the basics like knife skills, with each class dedicated to a major technique or food group. I absolutely loved it, and it’s where I got the recipe for these Drunken Mushrooms!
Drunken Mushrooms, or Beer Braised Mushrooms, are a savory and incredible dish! I like to serve them over pan seared steak. I also like to serve them over the top of mashed potatoes! The mushrooms are perfectly braised and tender, and the braising liquid, once reduced, is an amazing gravy!
I’ve modified the recipe slightly since I first made it in class, but I can tell you this is a recipe that I make about twice a month! You will need to buy a dark beer to use in this. I prefer to use a Belgian quadruple ale. La Trappe and Chimay make great quad ales. I also love Boulevard Brewing Company’s “The Sixth Glass,” and that is typically what I use for this recipe.
Bottom line: Use the dark beer of your choice, but I would caution against using a super bitter beer in favor of something more mellow. To see if a beer is bitter or not, check the “IBU” level on the beer. Look for something with an IBU of 35 or less is a safe choice!
- 2 tbsp butter, melted
- 2 cloves garlic, finely diced
- 1 shallot, finely diced
- 16 ounces whole mushrooms, white, brown or Portobello
- 2 cups beer (dark ale)
- 1 cup beef stock or broth
- 2 tbsp. steak sauce
- 1 tsp worchestershire sauce
1. In a small pot, melt the butter. Add garlic and shallots and saute for 2-3 minutes until barely softened. Add the mushrooms and cook for about 5 minutes, until they develop some "brown" caramelization on them.
2. Reduce the heat to medium-low. Add beer and beef stock/broth and simmer for about 15-20 minutes, until the liquid is reduced by half.
3. Add steak sauce and Worchestershire sauce, stir to combine. Allow to simmer for an additional 5 minutes until the liquid is thick like a glaze.
4. Serve warm over protein or side dish of choice.
This recipe is adapted from the original by the Kansas City Culinary Institute.
If you love these Drunken Mushrooms, I think you’ll also enjoy these Caramelized Onion and Bacon Mashed Potatoes!