Cut the shiitake and remove the underside of the beech mushrooms.

Chop the leek, garlic, parsley and chives.

Put the mushrooms, vegetables and herbs in fireproof bowls or an aluminium tray.

Sprinkle with a pinch of salt and sugar. Then pour the Trappist beer over them.

Stir the mixture and cover the bowls with aluminium foil.

Cook the dish for 10 minutes on the BBQ.

Chop the chives and divide over the dish.

Enjoy your meal!