Beery Mushroom on Toast 

This is a quick and easy snack, with a bit of a bite. These quantities make a single light meal. I like to use really granary bread for the toast, ideally and a combination of grated mozzarella and cheddar cheeses. But it will work with other breads and cheeses.


1 Thick Slice of Bread
1 Large Mushroom
1 Red Chilli

Bitter Beer
Black Pepper


Cut the mushroom into thick slices and braise lightly, in the ale. Add a little black pepper to taste. Lightly toast one side of the bread, butter the other side lightly and return to the grill until the butter is melted. Thinly slice the chilli and grate the cheese, and mix.

Arrange the drained mushrooms onto the buttered side of the toast, and drizzle a little of the cooking liquor over. Sprinkle with the cheese and chilli mix and return to the grill until the cheese is melted and starting to brown.

Serve with a light salad. In this picture I have used a salad of cherry tomatoes and red chilli, dotted with balsamic vinegar and olive oil

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