Brown Ale, Mushroom & Lentil Soup. Add mushrooms and cook until soft. Season to taste with salt and black pepper. Remove skillet from heat and pour in brown ale.
Add the washed mushrooms to the skillet and toss them around to coat.
Pour in the brown ale, and bring to a simmer on medium-low heat.
Add the fresh herbs, and sea salt and ground black pepper.
You can have Brown Ale, Mushroom & Lentil Soup using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Brown Ale, Mushroom & Lentil Soup
- You need cube of Stock.
- You need 2 tbsp of olive oil.
- Prepare 2 of garlic cloves.
- It's 2 tbsp of tomato puree.
- You need 50 g of brown lentils.
- It's 110 g of chestnut mushrooms.
- It's 110 g of flat mushrooms.
- You need 15 g of dried mushrooms (rehydrate).
- You need 275 ml of brown ale.
- You need of Worcestershire sauce.
The Fungus Among Us, a Mushroom Rye Brown Ale was born. The earthiness of the Rye malt pairs well with both the mushrooms and even the hops I used for this batch of beer. Both East Kent Goldings and Liberty hops possess a nice earthiness that lended itself to this beer. My love for Rye Malt is real.
Brown Ale, Mushroom & Lentil Soup instructions
- Cook onion in oil, add garlic, cook 2 min.
- Add mushrooms, tomato puree and lentils, increase heat and cook 5 min.
- Stir in brown ale and 850ml stock..
- Bring to boil and simmer 30 min.
- Add Worcestershire sauce and serve.
Sauté the aromatics (onions, celery, carrots, garlic). Add in the broth, the beer, a bay leaf, scrape up the browned bits on the bottom of the Dutch oven (that's flavor!), nestle the roast back into the pot, and roast at a low temperature for a few hours. Matsutakes add a bit of funk to a Belgian golden strong ale (BGSA). Portobellos add a deep, earthy richness to an American brown ale, and candy caps are wonderful in a chocolatey porter. One thing to be aware of, though, is that the mushroom character will change when you add them to alcohol.
