If you enjoy mushrooms and KOL Foods 100% grass-fed, organic steaks, then this is a recipe for you to try! The blending of the stout, garlic, soy sauce, mushrooms, and balsamic vinegar makes for a delicious steak marinade and a thick, savory sauce.

For the marinade:

• 1 once dried mushrooms, such as porcini, morels, or shiitakes
• 1 1/2 cups boiling water
• 1/3 cup soy sauce
• 1/2 cup Guinness or other stout
• 6 garlic cloves, sliced
• 1 teaspoon dried mint
• 2 tablespoons balsamic vinegar
• 2 teaspoons freshly ground pepper
• 2 tablespoons grape seed oil or safflower oil

For the sauce:

• Marinade Liquid
• Reserved hydrated mushrooms
• 1 teaspoon arrow root or potato starch
• 1 tablespoon cold water
• Salt and pepper to taste

To make the marinade, place mushrooms in a small bowl and cover with boiling water. Let soak for at least 45 minutes, or up to several hours. 

Remove the mushrooms with a slotted spoon and reserve for mushroom sauce below. Pour the soaking liquid into a medium bowl, leaving any grit behind. Cool the liquid in the freezer for 10 minutes.

Stir the remaining ingredients into the mushroom liquid.

Place the steaks for your choice in a large resealable bag. Pour over the marinade, seal the bag, and turn and shake it to ensure the steaks are coasted with the marinade. Marinade for 2 hours at room temperature or refrigerate overnight. Turn the bag from time to time to redistribute the marinade. Let steaks sit at room temperature for 2 hours and pat dry before grilling.

To make the sauce, bring the marinade liquid to a boil. Chop the reserved mushrooms and add them to the liquid. Stir in 1 teaspoon arrow root or potato starch combined with 1 tablespoon cold water and boil for 1 minute to thicken. Season with salt and pepper to taste.