Guinness Mushrooms on Toast for St Patrick's Day

By Monica Shaw •

Preparing for St. Patrick’s Day celebrations and Great British Chefs blogger Monica Shaw has been brainstorming various ways to use Guinness in her cooking. Earlier this week she posted 5 Great Recipes Using Guinness, and now she puts Guinness to the test in a variation of the classic dish, mushrooms on toast.  Here's the recipe.

Blog post & photography by Monica Shaw

I credit the idea of this to the stout-masters themselves, who have a recipe for Guinness Mushrooms on Toast on their website. I’ve done a simplified version, adapting Mark Bittman’s sautéed mushrooms to use Guinness instead of white wine.

The result is really something special. The Guinness turns ordinary sautéed mushrooms into something far deeper, richer almost nutty in flavour. I like to slice the mushrooms in quarters rather than slices – the larger pieces are a good balance to the rich Guinness gravy, and also offer a bit of bite and texture to the dish.  The toast must be a good bread to stand up to these full flavours – I recommend a strong crusty sourdough or a hearty wheat loaf.  

I also recommend a chilled pint glass, because you won’t use the whole can of Guinness making this recipe, and it’d be a shame to let the extra go to waste.

Guinness Mushrooms on Toast


  • 1/2 cup olive oil or butter
  • 1 pound assorted mushrooms, sliced or quartered
  • a few dried porcini mushrooms (optional)
  • 1/4 cup Guinness (or more to taste)
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • Good bread

Guinness Mushrooms on Toast


1.     If using porcini mushrooms, soak them in hot water until rehydrated then finely slice.

2.     Heat the oil over medium heat in a large skillet. When the oil is hot, add mushrooms and a pinch or two of salt to coax out the moisture. Cook 10-15 minutes, or until tender.

3.     Add the Guinness and let it bubble away, about 1 minute.

4.     Turn heat to low, add garlic, and cook for one minute longer. Remove from heat.

5.     Serve on toasted bread, garnished with parsley.

Blog post & photography by Monica Shaw

Which recipes would you suggest for a St Patrick's Day dinner or snack?  How have you used Guinness in dishes?  Livening up a sauce? In a stew or hotpot or even as a dessert or cocktail.  Let us know over on Great British Chefs Facebook Page.


Monica Shaw

Monica Shaw is web consultant working with chefs, restaurants & food producers, to help them make use of the internet to improve their businesses. She's also a freelance writer, her credits include The Daily Telegraph, Chef Magazine and food mag. Monica enjoys experimenting with vegetables & creating delicious & healthy dishes, a topic covered on her blog SmarterFitter.com. She is working on The Healthy Vegan Breakfast Book, due to be published in March 2013

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