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Craft Beer Eisbein with Wild Mushrooms
Craft Beer Eisbein with Wild Mushrooms

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 onion and chives to serve.

Prep Time: 30 min
Cook Time: 60 min
Total Time: 90 min
Serves: 4






Eskort Eisbein

Craft Beer Sauce



onions, thinly sliced

1 clove

garlic, chopped

30 ml

oil oil

15 ml

whole grain mustard

250 ml

pale ale craft beer

60 ml


Mushrooms on Toast


250 g

wild mushrooms (any button mushroom will work)

60 ml

olive oil

60 ml


15 ml


15 ml

fresh thyme

10 ml

fine black pepper



1 loaf

sourdough bread

60 ml


60 ml

spring onion

125 ml

sour cream



  • Heat a large pot of water over a high heat.

  • Add the eisbein in its bag and cook for 60 min.

Craft Beer Sauce:

  • Fry the onions and garlic in olive oil, in a medium sized saucepan over medium heat until cooked.

  • Add mustard, beer and molasses and simmer until the sauce has reduced to half the volume.

  • Shred the eisbein into pieces, add to the sauce and heat well.


  • Heat the butter and the olive oil in a saucepan over high heat.

  • Allow the butter to bubble and start to brown.

  • Add the thyme and whole mushrooms and fry until mushrooms are browned. Season with black pepper.


  • Top the bread with the mushrooms and add the eisbein and sauce.

  • Finish with a scoop of sour cream, spring onion and chives.

Recipe Meal Types: - Mother's Day Special - Entertaining - Dinner
The following product can be used with this recipe:
Available at Eskort Butcheries & selected stockists

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