Top the bread with the mushrooms and add the eisbein and sauce.
Finish with a scoop of sour cream, spring onion and chives.
Wild Mushrooms on Toast with Craft Beer Eisbein
Ingredients
- Eisbein:
- 1 Eskort Smoked Eisbein
- Craft Beer Sauce:
- 2 onions, thinly sliced
- 1 garlic clove, chopped
- 30 ml olive oil
- 15 ml whole grain mustard
- 250 ml Pale Ale Craft Beer
- 60 ml Molasses
- Mushrooms on Toast:
- 250g wild mushrooms (any button mushroom will work)
- 60 ml olive oil
- 60 ml butter
- 15 ml fresh thyme
- 10 ml fine black pepper
Method
- Eisbein:
- Heat a large pot of water over a high heat.
- Add the eisbein in its bag in to pot and cook for 60 min.
- Craft Beer Sauce:
- Fry the onions and garlic in olive oil, in a medium sized sauce pan over medium heat until golden.
- Add the rest of the mustard, beer and molasses and let simmer until sauce has reduced to half the volume.
- Shred the eisbein into pieces, add to the sauce and heat well.
- Mushrooms:
- Add the butter and the olive oil in a saucepan over high heat.
- Allow the butter to bubble and start to brown.
- Add the thyme and whole mushrooms and fry until mushrooms are browned, season with black pepper.
Serve
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