Wild mushrooms on toast with craft beer eisbein

By YOU Digital
06 February 2019


Preparation: 30 min | Cooking: 60 min | Serves 4

A slice of sourdough bread topped with butter-fried wild mushrooms, #JustDelicious shredded eisbein in a mouthwatering craft beer sauce and finished with a dollop of sour cream. Garnish with spring onions and chives to serve.



1 Eskort Smoked Eisbein

Craft beer sauce

2 onions, thinly sliced

1 garlic clove, sliced

30ml (2T) olive oil

15ml (1T) wholegrain mustard

250ml (1c) pale ale craft beer

60ml (¼c) molasses


60ml (¼c) butter

60ml (¼c) olive oil

250g wild mushrooms (or any button mushrooms)

15ml (1T) fresh thyme

10ml (2t) fine black pepper

To serve

1 loaf sourdough bread, sliced

125ml (½c) sour cream

60ml (¼c) chives

60ml (¼c) spring onions



  • Heat a large pot of water over a high heat. Add the eisbein in its bag and cook for 60 minutes.

Craft beer sauce

  • In a medium-sized saucepan over medium heat fry the onions and garlic in olive oil until cooked.
  • Add the mustard, beer and molasses and simmer until the sauce has reduced to half.
  • Shred the eisbein, add to the sauce and heat well.


  • Heat the butter and olive oil in a saucepan over high heat. Allow the butter to bubble and start to brown.
  • Add the whole mushrooms and thyme and fry until the mushrooms are browned. Season with the pepper.

To serve

  • Top the bread slices with mushroom mixture, eisbein and sauce.
  • Finish with a scoop of sour cream and a sprinkling of spring onions and chives.

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