Rondje Roodbruin / Red-Brown Ale Trail

West Flanders red-brown ale with pâté

roodbruin bier boerenpaté


  • 160 g old-fashioned pâté
  • 80 g mushrooms
  • 1 shallot
  • dairy butter
  • freshly ground pepper
  • salt
  • 15 g pine nuts
  • a few chive sprigs
  • 2 slices of wholemeal bread



Cut the pâté into 12 bite-sized cubes. Slice the mushrooms into thin slices. Finely chop the shallot. Melt the butter, fry the mushrooms and add the shallot. Stew everything for a few minutes and season with salt and pepper. Toast the pine nuts. Toast the bread then cut it into triangles. Chop the chives finely. Arrange everything on a plate and serve with a West Flanders red-brown ale.

Copyright: - recipe by Jo Van Caenegem