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

rocket

balsamic vinegar

olive oil

fresh parsley

semi hard goats cheese

salt and pepper

Method

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.

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Cape Grim Steak and Beernaise matched with Stone and Wood Jasper Ale

Kris: It’s nearing the end of another Tasmanian winter and the Stone and Wood Jasper Ale was a great beer to savour on a mild day in Hobart. It is based on the German Altbier style and I thought I would match it with a steak dish with beernaise sauce, which turned out to be an amazing lunch enjoyed in the winter sun. The Jasper Ale has a slightly sweet, nutty malt character and complimented the char grilled steak and the earthy character of the mushrooms.

Kris: Bearnaise sauce is one of the classic french sauces, quite similar to hollandaise, seasoned with peppercorns, tarragon, chervil and shallots. Instead of using a reduction of white wine and white wine vinegar, I opted to use some Cantillion 100% Bio Lambic, a sour barrel aged belgian beer. I actually think I enjoy the flavour of beernaise as opposed to the classic bearnaise sauce made with wine and vinegar.

Beernaise Sauce

 120ml Lambic beer

 8 peppercorns

 2 peeled eschalots

 2tbs fresh chopped tarragon

 2 tbs fresh chopped chervil

 2 egg yolks

 140 g butter (cubed)

 salt and pepper

 extra fresh tarragon

Method

Lightly crush the peppercorns in a mortar and pessle

Finely chop the eschalots

Place the eschalots, peppercorns, chopped herbs amd lambic beer in a small saucepan

Bring the liquid to the boil and reduce by half 

Remove from heat and strain

Place a stainless steel bowl over a half filled sauce pan

(Make sure the water is not touching the bottom of the bowl or the sauce will overcook)

Bring the water to a slow simmer 

Add the strained liquid and the 2 egg yolks to the bowl

Whisk continually for 5 minutes

Begin adding the butter one cube at a time

(Make sure you don’t add the butter too quickly)

Keep adding the butter and whisking until you have a creamy sauce

Remove from the heat and stir in some extra finely chopped tarragon

Season with salt and pepper to taste

Kris: To compliment the Cape Grim steak and beernaise, I made a parsnip and cannellini bean puree and some beer braised onion and huon valley shitake mushrooms. I also kept the parsnip peels to deep fry and use as a crunchy garnish.

Parsnip and Cannellini Bean Puree

3 parsnips

 1/2 can of organic cannellini beans

30g butter

salt and pepper 

Method

Place the peeled and chopped parsnips in a saucepan of salted water

Cook until soft

Drain and place back in the saucepan

Add the cannellini beans and butter to the saucepan

Blend until smooth 

Season with salt and pepper

Beer braised Onions and Shitake Mushrooms

1/2 brown onion finely sliced

250g shitake mushrooms

60ml Stone and Wood Jasper Ale

olive oil

salt and pepper

fresh parsley

Method

Fry off the onion in some olive oil over a medium heat until translucent

Add the mushrooms and the beer

Cook for 3-4 minutes and add some fresh chopped parsley

Season with salt and pepper

Plating Up

Place some of the Parsnip and bean puree  on the plate

Stack some of the onions and mushrooms on top of the puree

Place the steak (cooked medium on top of the mushrooms and onions)

Pour over some of the beernaise sauce

Garnish with fried parsnip chips and parsley

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