Beer Caramelized Mushroom Gorgonzola Tart

Beer Caramelized Mushroom Tart

Food is the one common thread we all share. Since the dawn of time, food, and the pleasure we find in it, has been comprehensively universal. The community and connection found over broken bread doesn’t need explanation. Maybe that’s why beer and food find a seamless union, beer is a communal beverage. Beer begs to be shared, enjoyed, talked about, in a very similar that food does. You can feel it in the community that craft beer has created. It isn’t about competition, it’s about collaboration. It favors quality over quantity and people over profit. It’s why I wanted to be a part of this world.

Beer Caramelized Mushrom Tart

As my offering to the world of craft beer and her people, I wrote a cookbook, The Craft Beer Cookbook. As a fantastic byproduct of said book writing, I’m going on tour. In a few weeks I’ll embark on a West Coast Brewery Hopping Book Tour, to sign books, meet people and, of course, drink some beer. If you’re on the West Coast, come out and see me, we can trade beer cooking war stories.

I’ll be stopping at Ninkasi in Eugene Oregon, a sexy, hip kid when it comes to breweries in the Pacific Northwest. With equal parts Consistent Old Soul and Youthful Daringness, these are beers to seek out. I was able to get my hands on a bottle of Believer Double Red Ale, a beer with a great balance of low malty notes and the higher, bright citrus notes. It’s creamy and smooth, but still kicks you some hops, it’s a great beer. I used it to beerify (that’s a word, I swear) some mushrooms, and added some creamy cheese to balance it out on a flakey crust. It’s a beer flavored tart that can, and should, be shared. Over beer.

ninkasi believer P


Beer Caramelized Mushroom Gorgonzola Tart


  • 2 tbs olive oil
  • 2 lbs assorted wild mushrooms
  • 1 sweet white onion, sliced
  • 2/3 cup red ale (such as Ninkasi Believer)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 sheet puff pastry, thawed
  • 2 tbs butter, melted
  • 3 ounces gorgonzola
  • coarse kosher or sea salt
  • 2 tsp fresh thyme, chopped


  • Heat the olive oil in a pan over medium high heat. Add the mushrooms and onion, cook until the mushrooms darken and onions start to soften, about 5 minutes. Add the beer, reduce heat and allow to simmer until the beer is almost completely evaporated.
  • Preheat oven to 400.
  • Roll out puff pastry on a lightly floured surface, transfer to a baking sheet. Brush the entire pastry with melted butter.
  • Sprinkle the cheese evenly across the tart, avoiding the outer 1-inch edge.
  • Spoon the mushrooms and onions over the cheese.
  • Sprinkle with coarse salt, and thyme.
  • Bake at 400 until a light golden brown, about 10-12 minutes.

Beer Caramelized Mushrom Tart 2

7 thoughts on “Beer Caramelized Mushroom Gorgonzola Tart

  1. I need to cook with more mushrooms! I thought for a while I did not like them, but recently I have been trying to use them in more dishes. I can’t think of a better way than this tart! Caramelized in beer and then topped with gorgonzola! I want!

  2. I really do need to get my hands on your cookbook! (I’m a beer convert – from the world of frilly, sweet, girly drinks…and wine.) 🙂

    This tart looks epic!! I adore anything that involves mushrooms and/or Gorgonzola.

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