Wild Mushrooms on Toast with Craft Beer Eisbein

Prep Time

30min

Cook Time

60min

Total Time

90min

Serves

4

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

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

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