Guinness Mushroom And Onion Glaze

We tend to go a little cray cray around here with sweets when it is holiday time. 

I thought I had better give a few savory dishes a try for St. Patrick's Day.

First up.... this Guinness Mushroom & Onion Glaze.

Can you say "ohmygoshthisissoamazingijustwanttoputthisoneverythingihavefordinnerforthenextcentury"? 

Well, if you can't say that now you soon will be. 

Not even exaggerating a little bit. 

It's delicious. 

Plus, if you make it, your peeps will think you are some kind of cooking-with-beer genius. 

Guinness Mushroom And Onion Glaze

Ingredients

1 can (440 ml) Guinness draught

3 cloves garlic, minced

4 Tbsp brown sugar

1 Tbsp Worcestershire sauce

1 Tbsp maple syrup

salt & pepper

2 tsp sesame oil

1 lb button mushrooms, stemmed & sliced

1 large onion, sliced

 Directions

In a large saucepan, whisk together Guinness, garlic, brown sugar, Worcestershire, maple syrup, salt & pepper until sugar is dissolved. Place over medium heat and continue whisking until it comes to a boil.

Reduce heat to low and let simmer for approx 25 - 30 minutes, whisking occasionally, until mixture is reduced in half. 

When mixture is reduced, place sesame oil, mushrooms, and onion into a large frying pan over medium heat.

Cook and stir until mushrooms and onions are reduced and have released most of their liquid. 

Drain any liquid from the pan and place back over medium heat.

Pour the reduced Guinness sauce over the mushrooms and onions.

Let simmer in the pan with the vegetables for another 10 minutes. 

Serve over your favorites - ie: chicken, steak, hamburgers, pork, rice, mashed potatoes, etc...

See the above "before photo" kind of boring, right? Chicken breast and mashed potatoes....

Now, that's an "after photo". 

Keep in mind that this is not thick like a gravy. It is a glaze so it is much thinner. 

If you want to thicken it to make it more gravy like then simply whisk 2 - 3 tsps of cornstarch into 1/4 cup of cold water, then pour that into the reduced glaze before you pour it over the mushrooms. It should thicken as it simmers with the mushrooms. 

Totally not necessary though. Just a personal preference thing....

Oh, also, if you are interested in how I cooked my chicken breast in the above photo here is my recipe:

1/4 cup 0 fat Greek yogurt

1 tsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder

1 tsp dried parsley

salt * pepper

Mix the ingredients together then spread generously onto a boneless, skinless chicken breast. Let marinate, covered, in the fridge until ready to cook (I covered 3 breasts with this). I then roasted my chicken in the oven at 350 until they were done - about 40 minutes or so. 

I thought the Guinness in the glaze might be bitter but it really wasn't. The flavors combine really well and you end up with an sweet & savory glaze with just a subtle hint of the Guinness. 

We hope you give it a try :)

Pop over to The Mandatory Mooch and The Chicken Chick and April's Homemaking and The Comforts Of Home for tons of great links!