Melted Brie with Shallots, Mushrooms and Ale on Toasted Ciabatta

Many of the recipes on the website are starter or main course dishes. Therefore it’s time we did another snack and here it is – delicious! Any ale will do but if you want a bit of clout, use darker ale.

INGREDIENTS (serves 2)

One large ciabatta (200 – 300 g)
200g Brie (mature and unpasteurised if you want the full cheesy impact)
200 ml real ale
15g butter
6 shallots
2 large Portobello mushrooms (medium chopped)
1/2 clove garlic (very finely chopped)
Freshly ground black pepper

INSTRUCTIONS

Cut the ciabatta in half and separate the lid and base. Heat the butter in a frying pan and sauté the shallots and garlic until they start to become translucent. Add the mushrooms and continue to sauté until they start to colour. Next add the ale and bring to the boil. Reduce until the shallot/mushroom mix has little liquid.

Equally spread the mix over each half of the ciabatta. Slice the Brie 1/4 inch thick and place over the top of the onion/mushroom mix on each half of the ciabatta. Grind fresh pepper over the Brie and place the topped ciabatta halves under a grill until the Brie is bubbling.

Enjoy with a sweet pickle and a glass of your favourite Tring Brewery tipple.
Subscription link