Rondje Roodbruin

Rondje Roodbruin / Red-Brown Ale Trail

Skewers with mushrooms, soy sauce and red-brown ale

spiesjes champignons roodbruin bier


  • 200 g Paris mushrooms or chestnut mushrooms
  • 1 clove of garlic, crushed
  • 2 tablespoons sweet soy sauce
  • pinch of freshly grated ginger
  • 4 tablespoons sunflower oil or olive oil
  • 8 tablespoons red-brown ale
  • 8 tablespoons leek rings, fried briefly
  • freshly ground pepper and salt to taste



  • Remove the hard underside of the mushrooms then cut them in half.
  • Make a marinade with the crushed garlic, soy sauce, grated fresh ginger, oil and beer.
  • Mix well with a hand mixer then marinate the halved mushrooms for 1 to 2 hours.
  • Stir them from time to time.
  • Place the mushrooms on a skewer, dab to remove liquid then briefly grill them on all sides in a grill pan.
  • After grilling, brush with a little bit of the remaining marinade. Garnish with briefly fried leek rings.
  • Serve with a well-chilled glass of red-brown ale.