Paddestoelen met Westmalle Dubbel

Mushrooms stewed in Westmalle Dubbel Trappist beer. I made this recipe for the group on one of my trail running weekends in the Belgium Ardennes.

400 grams mixed mushrooms (button mushroom, oyster mushroom, shiitake), cut in smaller pieces.
100 gram smoked ham. Use a high quality ham, like jambon d’Ardenne which has an appellation d’origine contrôlée.
4 tablespoons butter.
sprig of thyme.
1 bottle Westmalle Dubbel Trappist beer.
2 cloves of garlic, finely cut.
1 smal onion, finely cut.
1 tablespoon chives.
2 tablespoons crème fraîche or cooking cream.

Heat the butter. Add the mushrooms and toss over high fire. Add the onion, garlic, thyme and smoked ham, simmer for a few minutes.

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Add cooking cream, season with salt and pepper, garnish with chopped chives. Serve with toast and Westmalle Dubbel.

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