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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

Drunken Mushrooms (Beer Braised Mushrooms)
Drunken Mushrooms (Beer Braised 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!

Recipe Substitutions and Additions

Instead of the Worcestershire sauce, try light soy sauce.

Substitute white wine or red wine for the beer. Just make sure it’s dry! 

Use cremini mushrooms, king oyster mushrooms or a different mushroom of your choice. 

Serving Suggestions

Transfer the warm mushrooms to a serving plate or bowl and serve as a side dish! Or serve on top of filet mignon, ribeye steak, tomahawk steak or pork chops as an awesome protein topper. 

Saving Leftover Braised Mushrooms

Save leftovers in an airtight container in the refrigerator for up to four days. Reheat gently at half power in the microwave, or in a small saucepan on low heat.

I hope you love these braised mushrooms! If you give them a try, let me know how it goes in the comments below.

Drunken Mushrooms (Beer Braised Mushrooms)

Drunken Mushrooms (Beer Braised Mushrooms)

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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!
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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.

Video

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.
Serving: 1, Calories: 93kcal, Carbohydrates: 9g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 9mg, Sodium: 185mg, Fiber: 2g, Sugar: 3g
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