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.

Jean Bonnet Tavern, Pennsylvania

Caroline: After the wedding, Kris and I took a mini honeymoon to Bedford Springs, Pennsylvania. While there, it was recommended we try out the Jean Bonnet Tavern. Boy am I glad we did!

It was only about a ten minute drive from where we were staying.

Kris: Pennsylvania is a truly beautiful place. I am so happy I was able to experience it during summer. Jean Bonnet was a great find too. It was out in the middle of farmland, just outside of the quaint old town of Bedford. Such a great selection of local craft beers, historic buildings and of course some fantastic American food to match with beer.

Caroline: Tons of great beers on tap and lots of local ones, including my favorite of the trip the Troegs Hopback Amber Ale.

Here’s a tidbit about it from their website:

“HopBack Amber Ale derives its name from a vessel in the brewhouse called a hopback. As the ‘wort’ is being transferred from the brewhouse to fermentation it passes through the hopback vessel. Packed full of fresh whole flower hops, the wort slowly circulates through this vessel extracting the essence of the aromatic hops. This vessel adds more time and more hop character that creates a fresh, spicy taste and rich caramel note that defines this signature ale.”

It has the backbone and richness of an Amber ale and all the hoppiness of and IPA that I LOVE

Caroline: Of course, one needs beer snacks to go with beer. Seeing as we were on the buffalo wing tour of the east coast, we had to give Jean Bonnet’s wings a go.

Thank goodness we did! This may be the best (definitely top 3) hot wings I’ve ever had, and I have eaten ALOT of hot wings in my day. They had perfect amount of spice and sauce, the skin was crispy and the meat inside was tender enough to fall right off the bone.

If you are ever in PA seriously go to Jean Bonnet and get these hot wings.

Kris: Definitely some of the best Buffalo Wings I have eaten! The Troegs Hop Back Amber Amber Ale was also a great match to the wings.

Kris: I spotted some Bacon wrapped scallops with BBQ sauce on the menu and had to give them a try. I thought they would be a great match with 1 of the many local beers on tap at Jean Bonnet Tavern. They scallops were perfectly cooked and the sauce was really sweet and smoky, which worked well with the bacon and the scallops. We matched it with Founders Red Rye Pale Ale. The sweet, nutty malt and citrus hop character complimented the scallop dish perfectly.

Caroline: We were slowing down, but thankfully the previous three weeks of training and stretching out our stomachs helped us soldier onto the main course: The French Dip.


soft roll toasted on the inside, melty provolone, shredded beef, and the dipping sauce- OH THE DIPPING SAUCE

juicy and delicious.

Kris: Victory Summer Lovin’ Summer Ale was a lighter style beer to cut through the beef, cheese and jus. One of the tastiest sandwiches I have ever eaten!

Caroline: As you can tell we really suffered through it.

And what a view!