At our Brunch in Wonderland the savoury hit was the definitely the mushroom dish. For me it was one of dishes with the most wonderland silliness! My announcement of “It was made with Cheshire Cheese, like the Cheshire Cat haha” was followed by the quote of the day “Oh yeah, I can taste that smile”. Plus there was the joy of rarebit/rabbit, thyme/time and of course the mushrooms. All served on a teacup shaped piece of Rye toast.

You can check out the rest of the Brunch in Wonderland menu here.

And for everyone who asked about the delicious sauce with the mushrooms, here is the recipe!


2 tablespoons butter
2 tablespoons plain flour
1/2 cup Burleigh Brewery Pale Ale
2 drops hot sauce
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup pure cream
1/2 block of Cheshire cheese
S+P, season to taste

50g butter
1 tablespoon olive oil
2 garlic clove, finely diced
1 tablespoon fresh thyme
1 lemon, zest & juice
Half a bag of button mushrooms, quartered

Fresh lemon thyme
4 -8 slices rye bread

  1. Firstly make the roux; pop a saucepan over medium-low heat and melt the butter, add the flour and cook, whisking constantly for 2 or so minutes, until the flour is cooked not browned.
  2. Gradually add your beer, whisking constantly, this will avoid creating any lumps. Whisk in the Dijon, Worcestershire, hot sauce and cream. Add the cheese, stirring until it has melted and sauce is smooth. Season, then set aside and keep warm. If your sauce splits, just add a dash more cream.
  3. Fry off mushrooms as Julia Child’s suggests; heat butter & oil over high heat. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the butter. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
  4. Add the garlic, thyme, lemon rind and the juice of 1/2 a lemon to the mushrooms and sauté over moderate heat for 2 minutes.
  5. Toast your bread how you like it. If your sauce has cooled down heat it back up.
  6. Pour your hot cheese sauce over the toast and top with mushrooms. Scatter with lemon thyme and extra thyme if you’ve got it.
  7. Serve it, eat it and enjoy!

Recipe by Bree Denman of Goldtoast Supper Club with seriously good mushroom advice from the glorious Julia Childs.


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