Kris: I recently purchased a mushroom kit for Caroline. After a few weeks, no mushrooms. We had pretty much forgotten about it in the back shed until I was brewing and noticed a mass of beautiful, fresh mushrooms. I thought I would do a version of the classic Italian Panzanella bread salad.
Kris: I must also thank Sheona from A Common Ground, in Salamanca, for recommending me some amazing semi hard goats cheese from Yandover in Northern Tasmania to use in the salad.
Beer Braised Mushroom, Bread and Rocket Salad
250 g mushrooms
1/2 brown onion
2 cloves garlic
1 tsp mustard
100ml pale ale
semi hard goats cheese
salt and pepper
Cut the bread into large cubes and toss in olive oil and a crushed clove garlic
Brown in a frying pan until golden
Place the pan back on the heat
Thinly slice the onions and fry in some olive oil
Add sliced mushrooms and the remaining crushed clove of garlic
Add the mustard and continue to fry for a few minutes
Add the pale ale and cook for a further couple of minutes
Season with salt and pepper
Remove from heat
Place rocket in a bowl and dress with some balsamic vinegar and olive oil and toss
Add the bread and mushrooms and toss some more
Place the salad on a serving plate
Using a vegetable peeler and slice over some of the cheese
Kris: Sierra Nevada Pale Ale is a great match for this salad. The malt body compliments the earthy character of the mushrooms and its citrusy hop flavour and bitterness compliments the peppery rocket, the mustard and the garlic.
Caroline: It was a long wait, but it was so rewarding to grow and eat our own mushrooms. It was a great lunch on a mild Hobart day.