Sautéed Guinness Mushrooms
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.
- 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.