Beer Braised Mushroom, Bread and Rocket Salad with Sierra Nevada Pale Ale

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

sourdough bread


balsamic vinegar

olive oil

fresh parsley

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.

2 comments to Beer Braised Mushroom, Bread and Rocket Salad with Sierra Nevada Pale Ale

  1. mary ellen says:

    Looks like the perfect summer meal.

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