Wild Mushrooms on Toast with Craft Beer Eisbein

Prep Time


Cook Time


Total Time





  • 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


  • 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.


Top the bread with the mushrooms and add the eisbein and sauce.

Finish with a scoop of sour cream, spring onion and chives.