There’s nothing like a grilled filet mignon topped with sautéed mushrooms. But soak those mushrooms in a dark Guinness Stout and you’ll take your dinner to the next level.
Beef, chicken or pork are perfect complements for these beer soaked button mushrooms. They impart the subtle flavor of the stout and are absolutely delicious.
These sautéed mushrooms are an easy side dish for any barbecue, holiday party or everyday dinner. They’re delicious spooned over a burger, grilled chicken or my balsamic pork tenderloin.
Buy the mushrooms presliced to cut down on kitchen prep and pick up a six pack of Guinness Extra Stout. Even if you’re not a fan of dark beer, this ale is an ingredient you will use.
I’ve used Guinness in beer bread and poured over coffee ice cream for a unique St. Patrick’s Day adult ice cream float. It won’t go to waste!
These mushrooms are also easy to make up ahead of time and stored in the refrigerator for when you need them. Amp up my hearty winter beef stew by adding these presoaked mushrooms.
Be sure to guard the pan while sautéing because they’re so good they’ve been known to disappear while in the pan on the stove top.
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Sautéed Guinness Mushrooms
- 8 ounces fresh button mushrooms, sliced
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoon Worcestershire sauce
- 1/2 cup Guinness stout beer
- Fresh thyme, optional
- Melt the butter in a large skillet. Sauté the mushrooms and garlic in butter for about 4 to 5 minutes until they're soft and dark brown. Add the Worcestershire sauce and Guinness beer and cook until the liquid has thickened and has reduced by half. Serve the mushrooms over chicken, beef or pork. Garnish with thyme.
16 thoughts on “Sautéed Guinness Mushrooms”
So easy and such a great idea! Hubby loves sauteed mushrooms like this and they would be a great addition to steak!
Yes and so easy to make in under 15 minutes. Thanks Karen:)
I admit to not liking stout beer for drinking, but can attest to its many attributes for cooking! I use it in braises, baked goods and desserts – and it always adds a depth of flavor that would be lacking without it!
It a favorite of mine in my recipes. It does bring out incredible flavor. Thanks Lisa.
Bet these Guinness marinated mushroom taste amazing, great idea St. Patrick’s Day.
Indeed Claire. Perfect for St. Pat’s Day.
Ha ha, standing guard by the stove 🙂 I know what you mean. I love the depth of flavours here, sounds delicious!
I always have to smack away the thieving hands. When it’s tasty it doesn’t stick around long.
Yum! I love mushrooms and I love Guinness! Mmmmm. I love the idea of spooning it over filet mignon! Great recipe.
It’s one of my favorite veggies on a filet mignon. The Guinness just adds the best flavor.
Is that minced garlic added in there also? (looks delicious)
Yes…sometimes I add it and sometimes I leave it out. Delicious with or without the garlic. Thanks Gary.
I love Guinness and sauteed mushrooms so it’s a match made in heaven!
Thanks. It’s one of my favorite ways to eat mushrooms.
I see an herb on the top of the mushrooms but don’t see it listed? Making these tonight.
Hi Stacey…I used fresh thyme to garnish the mushrooms. Thanks for letting me know. I will add it as an option. 🙂