English Style Brown Ale
Toasty malt and sweet caramel up front finishing with a nutty flavour, medium creamy carbonation, and mild hop bitterness.
Trying to figure out what to make for your vegetarian family member for your Christmas dinner? Are you that token meat-free guest? Just looking to try something different? Well look no further! This savoury recipe features our Traditional Ale with lots of rich and earthy mushrooms – plus it makes you look like a pretty fancy chef when it’s all topped on a delicate puff pastry. Trust us, it’s not as tricky as it looks.
This recipe is adapted from the Mildreds: The Vegetarian Cookbook
3oz of dried mushrooms
1kg of mixed mushrooms – we like to throw in some chestnut and portobello ones for a rich flavour
4 small white onions, diced
3 garlic cloves, finely chopped
1 tbsp brown sugar
3 thyme sprigs, finely chopped
3 rosemary sprigs, finely chopped
1 tall can of Big Rock Traditional Ale
2.5 tbsp white flour
1 tbsp wholegrain mustard
3.5 tbsp dark soy sauce
2 pre-rolled puff pastry sheets like Tenderflake, thawed
Pinch of dried basil
Pinch of dried thyme
Preheat your oven to 350f and line a baking sheet with parchment paper.
Rinse the dried mushrooms in warm water, and strain to remove any excess grit. Put in a bowl and cover with boiling water. Soak for 15 minutes, strain water into a bowl, and roughly chop. Make sure to set aside the water – you’ll use it in your sauce later.
Meanwhile, place the chopped mushrooms on a baking sheet, drizzle with oil and bake for 15 minutes until just tender. Remove them from the sheet and add any excess liquid to the dried mushroom water.
Heat a splash of oil in a large sauce pan. Add the onions and garlic, stirring occasionally until the onions begin to caramelize – about 10-12 minutes. Add the sugar, thyme, rosemary and cook for a further 10 minutes until the onions are golden and sweet.
Pour over the Traditional Ale and bring to simmer – cook for 5-10 minutes until the liquid is reduced by about two thirds. Sprinkle over the flour and stir until smooth, and gradually add the mushroom juices, mustard, and soy sauce. Reduce to a simmer and stir frequently for about 20-25 minutes until thickened. Stir in the roasted and dried mushrooms to heat them through. Keep everything warm.
While the pie mix is cooking, cut the thawed pastry sheets into 5 inch squares. Place on a baking sheet and bake for 20 minutes (or how long it says on your pastry box) until puffed and golden. Remove from the oven, let cool slightly, then arrange on serving plates. Cut a square from the top of each pastry and spoon the hot pie filling into the holes and replace the lids. Top with a sprig of rosemary.