Drunken Mushrooms (Beer Braised Mushrooms)
Drunken Mushrooms, or Beer Braised Mushrooms, are the type of dish that you will be asked for over and over again! Serve them as a mushroom sauce for 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 my time taking the classes, and it’s the source for this Drunken Mushrooms recipe!
“I love this recipe! We love mushrooms and are always looking for ways to incorporate them into dishes!”
– Christine, Pinterest
Drunken Mushrooms, or Beer Braised Mushrooms, are a savory and incredible dish! I like to serve it on top of protein, especially as a mushroom sauce for steak.
I also like to serve this mushroom side dish over the top of mashed potatoes! The mushrooms are perfectly braised and tender, and the braising liquid, once reduced, is an amazing gravy.
Need more awesome mushroom recipes? Check out The Best Stuffed Portobello Mushrooms (Baked Recipe) | Sauteed Thyme Garlic Mushrooms – Steakhouse Mushroom Recipe | Cream of Mushroom Pork Chops | Sausage Stuffed Mushrooms
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!
If you love these Drunken Mushrooms (Mushroom Sauce for Steak), I think you’ll also enjoy:
- Grilled Corn On the Cob in Foil
- Instant Pot Green Beans
- Air Fryer Potato Wedges
- Cream Cheese Corn Casserole with Green Chiles
Drunken Mushrooms (Beer Braised Mushrooms)
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!
Ingredients
- 2 tablespoons unsalted 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, low sodium
- 2 tablespoons steak sauce
- 1 teaspoon Worcestershire sauce
Instructions
- In a small pot, melt the butter. Add garlic and shallots and sauté for 2-3 minutes until barely softened. Add the mushrooms and cook for about 5 minutes, until they develop some "brown" caramelization on them.
- Reduce the heat to medium-low. Add the beer and beef stock/broth and simmer for about 15-20 minutes, until the liquid is reduced by half.
- Add steak sauce and Worcestershire sauce, stir to combine. Allow to simmer for an additional 5 minutes until the liquid is thick like a glaze.
- Serve warm over protein or side dish of choice.
Notes
This recipe can be quite salty thanks to the stock and prepared sauces. Please taste before you add salt!
I like to add fresh thyme in the last few minutes when I have it on hand.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 93Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 185mgCarbohydrates 9gFiber 2gSugar 3gProtein 3g
The nutrition for this recipe is calculated by an app, and may be incorrect.
If you love these Drunken Mushrooms, I think you’ll also enjoy these Caramelized Onion and Bacon Mashed Potatoes!
Ohhhh boy those look amazing! I want this on the side of a bunch of dishes!
These mushrooms are exactly what I need for dinner tonight! They are fabulous!
Thank you Catalina!
Made these today & the only deviation was I used sweet onion instead of shallot & Man O’man were these yummy! They went fast and my husband practically ate the whole pot, will definitely be a staple here.
Thanks
I am so glad to hear that, LaTeria! Yes, sweet onion is perfectly fine as a substitute! I don’t keep shallots on hand like I do onions. So glad you loved them!
These mushrooms look divine!
Thanks Annie!
What a great way to enjoy mushrooms! My whole family loves them; excited to have these with dinner tonight!
I have everything in my house to make these and turn them into a meal for me 😉 These are going down for dinner tonight!
Yes! Let me know how it was!
I really just want to eat them by themselves!
Totally acceptable! 😉
Found this recipe today. Going to make them tonight with filet mignon. Cannot wait to let you know what we think. They look delicious!!
Ahhh! Exciting! I hope they turned out good!
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What steak sauce do you recommend
Hi Pamela! We had A-1 in the fridge, so that is what I used for this!
These were so good! I am excited to use the technique with mushrooms more. Isn’t it really stewing as opposed to braising? I don’t actually know the difference and I’m trying to learn.
Lucas Sin posted a food52 video recently where he does the same basic technique but cooks the mushrooms until the water is completely gone and then adds oil and aromatics. He also calls them “braised”. But I thought braising was about sealing things tightly with a lid and boiling in a small amount of water, with oil. If there is enough water to submerge, isn’t it a stew?
Eric, I’m so glad you enjoyed them! They are super tasty, indeed.
I was taught that there are two differences between stewing and braising. There may be more, but these are the two that stuck with me! Braising has you sauté the ingredients in fat before adding the liquid to finish the cooking. Second, yes, braising will have less liquid (barely covering the ingredients) where with stewing, they will be completely submerged. Since I sautéed the mushrooms first in this recipe, I chose to use “braised” as the descriptor, although I think you could say “stewed” as well and people would understand what you were getting at! 🙂
I hope that helps!