Sautéed Mushrooms and Stout on Toast

This is a great recipe that works in many situations. Finish up some left over mushroom and rustle up a quick lunch or supper. Or you can jazz it up a bit for a meal with friends. A simple and versatile dish that will become one of your best friends.



  1. 40g butter

  2. 2 cloves crushed garlic

  3. 1/2 thinly sliced white onion 

  4. 200g sliced fresh mushrooms

  5. 2 teaspoons cornflour mixed with 2 tablespoons stout

  6. 14 tablespoons stout

  7. Handful of coarsely chopped chives

  8. 50g pine nuts

  9. 4 slices of your choice of bread - for this recipe we have used sour dough


  1.  In a small non-stick pan toast the pine nuts - medium heat and keep stirring until they are evenly brown. Remove from the heat and keep ready for the final flourishes.

  2. Heat a large frying pan and melt the butter. 

  3. Gently sauté the garlic and onion for 5 minutes and then add the mushrooms.

  4. While the mushrooms are cooking, mix the cornflour and stout. It is important to ensure that they are no lumps.

  5. When the mushrooms are soft and almost cooked, add the cornflour mix.

  6. Now add this to the mushrooms and when mixed thoroughly, add the stout. 

  7. Whilst the mushrooms are simmering, toast the bread of your choice. Whether you butter the toast is a personal choice. One option is to dip one side of the bread     into olive oil before toasting (toast this side second).

  8. Simmer gently until the liquid has reduced to a thick sauce.

  9. Serve on the hot toast immediately. 

  10.  Cut up the chives with kitchen scissors and sprinkle over just before digging in along with the pine nuts.

  11.  Season to taste with sea salt and cracked black pepper.

Serves: 2 as a main course 

(i.e.breakfast or a

Friday night supper) 


or 4 as a smaller starter dish


Preparation Time - 5 minutes

Cooking Time - 15 minutes

A Bottles & Cans quicky