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Food

Five Healthy Mushroom Recipes With Inspired Wine Pairings

Barley & Mushroom Salad with Klein Constantia Sauvignon Blanc-9 (Copy)

Soy-Glazed Mushroom Sushi Paired with Kleinood Tamboerskloof Katharien Rosé (pairing notes below)
Makes +-36 California rolls depending on size

Soy Glazed Mushroom Sushi with Kleinood Tamboerskloof Katharien Rosé 2018-7

Ingredients:

For the rice:
2 cups sushi rice
2 Tbsp sugar
1 tsp salt
⅓ cup rice vinegar

For the filling:
250g button or Portabellini mushrooms, sliced
Neutral vegetable oil – canola or peanut
1 Tbsp soy sauce
Black pepper

½ cucumber, peeled, deseeded and sliced into thin strips
2 carrots, peeled and sliced into thin strips
1 red bell pepper, sliced into thin strips
1 avocado, peeled and sliced thinly lengthways
1 packet of nori (you need roughly 6 sheets)

Wasabi, pickled ginger & soy sauce for serving

Method:

For the rice:
In a sieve, rinse the rice with cold running water, until water runs clear. Pour rice into a pot with 2 cups / 500ml cold water; let sit for 30 minutes. Bring rice to a boil over medium-high heat; once boiling turn heat to low, and cover. Cook for 10 minutes, remove from heat and let sit, covered, 15 minutes.

In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame.
Spread the hot steamed rice onto a plastic tray or ceramic platter. (Do not use metal)
Pour vinegar mix evenly over rice and fold gently with a wooden spoon to mix.

Cover rice with a damp towel.

For the filling:
In a large frying pan over medium-high heat cook the mushrooms in a drizzle of neutral oil. Once golden brown add in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated and they are well glazed. Season with black pepper.

Transfer mushrooms to a board. Once cool chop them roughly so they roll neatly when building the sushi rolls.

Prep other vegetables.

To assemble the rolls:

Prepare your bamboo mat by wrapping it well in cling film.
Place 1 sheet of nori onto your mat. Scoop a rough cup of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into- this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 2cm border at the top to seal the roll.

So that the rice is on the outside like a California roll: Carefully flip over the rice/nori sheet, and gently press down to compress the rice.

Over the bottom third of the nori, layer the cucumber, carrot, bell pepper, avo and mushrooms.

Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it into 6-8 even pieces.

Repeat with remaining rice and filling.

Serve the sushi with wasabi, pickled ginger, and soy sauce.

Soy Glazed Mushroom Sushi Paired with Kleinood Tamboerskloof Katharien Rosé

The palate on the Katharien rosé is light with bright acidity and soft fruity flavors resulting in a refreshing finish. The nose exudes fresh berries, watermelon and subtle spice. This light salmon coloured rosé is as beautiful to look at as it is to drink! Particularly food friendly and versatile, it pairs well with the salty, sweet, umami sushi. The wine’s elegant balance of fruit and acid is an excellent match for the balance of flavours in the rolls from the creamy avocado and sweet vinegary rice to the salty mushrooms and soy sauce.

Portabellini & Spring Veg Risotto with Poached Eggs Paired with De Wetshof Bon Vallon Chardonnay (pairing notes below)
Serves 6

Portabellini & Spring Veg Risotto with Poached Eggs served with De Wetshof Bon Vallon Chardonnay_-5

Ingredients:

2 litres vegetable stock, kept warm on the stove
2 Tbsp butter
500g portabellini mushrooms, sliced
2 Tbsp olive oil
2 shallots, finely diced
2 large leeks, whites and pale greens only, chopped
4 garlic cloves, finely grated
2 cups arborio rice
1 cup / 250ml dry white wine
200g runner beans (or similar), cut into 2cm pieces
200g asparagus, cut into 2cm pieces
2 Tbsp sour cream
1 cup finely grated Parmesan, plus more for serving
1/4 cup Italian parsley, stalks removed, for serving
6 large eggs
Salt and pepper, to taste

Method:

Melt 1 Tbsp butter in a large pot over medium heat. Add mushrooms and cook, stirring often, until tender and golden brown. Season. Remove mushrooms with a slotted spoon, and set aside.

Heat oil and remaining 1 Tbsp butter in the same pot over medium heat. Add shallots, leeks, and garlic. Cook until vegetables are softened. Add rice and stir to coat and get slightly toasty. Add wine and reduce until fully absorbed. Add about one ladle of stock. Stir until stock is almost absorbed. Add remaining stock one ladle at a time, stirring almost constantly, allowing it to be absorbed before adding more. When rice is almost cooked add asparagus and beans and cook until tender. Cook rice until tender but still firm to the bite and mixture is very creamy, about 20 minutes.
Finally add sour cream, Parmesan and reserved mushrooms to risotto. Stir well and then cover the pot with a lid. This is where the magic happens and the Parmesan melts and everything gets very saucy and gooey.

A few minutes before risotto is done:
Bring a large pot of salted water to a bare simmer over medium-low heat. Swirl the water with a slotted spoon to create a vortex. Crack 1 egg into a small teacup, then slide into simmering water. Cook until whites are fully cooked but yolks remain runny, about 2.5 minutes. Using a slotted spoon, carefully transfer poached egg to a plate and repeat with the remaining 5.

Check seasoning and then serve the risotto in warm bowls and top with eggs. Season the eggs well and scatter the dishes with fresh parsley.

Portabellini & Spring Veg Risotto with Poached Eggs Paired with De Wetshof Bon Vallon Chardonnay

An unwooded Chardonnay, Bon Vallon exudes clean freshness with citrus and wildflowers on the nose and a lingering minerality on the aftertaste. The juicy palate structure makes this an ideal food wine, superb with this rich and creamy risotto. The peachy notes pair ever so well with the salty Parmesan laden risotto and the palate shows good weight, holding up to this dish and giving the meal a balanced satisfying finish.

Barley & Mushroom Salad Paired with Klein Constantia Sauvignon Blanc (pairing notes below)
Serves 4-6

Barley & Mushroom Salad with Klein Constantia Sauvignon Blanc-9 (Copy)

Ingredients:

1 cup pearl barley
500g portabellini mushrooms, sliced
1 garlic clove, finely grated
2 shallots, thinly sliced
2 Tbsp butter
1 Tbsp thyme leaves
1 cup fresh coriander, roughly chopped
1 cup fresh parsley, roughly chopped
2 Tbsp fresh lemon juice
2 endives
Extra virgin olive oil
Salt and pepper, to taste

Method:

Cook barley in a pot of boiling salted water until tender. Drain; spread out on a clean tray and allow to cool.

Heat a drizzle of olive oil in a large frying pan over medium-high. Cook mushrooms until golden brown all over. Season mushrooms with salt and pepper. Add garlic, shallots, butter and thyme and cook until just tender and fragrant.

In a large bowl; toss cooled barley with cooked mushroom mixture. Fold in coriander, parsley, lemon juice and taste for seasoning.

Arrange endive leaves on a large platter or in individual bowls. Spoon over the herby mushroom and barley mix and serve.

Barley & Mushroom Salad Paired with Klein Constantia Sauvignon Blanc

This perfectly poised Sauvignon Blanc is well rounded and has a creamy texture. Bursting with flavours of citrus and passion fruit it finishes fresh and vibrant with lingering acidity while retaining its full body. The brightness cuts through the buttery mushrooms and barley making it a perfect companion for this umami-rich, summery salad.

Mushroom Pizza Omelette Paired with Mason Road Chenin Blanc (pairing notes below)
Serves 4

Baby Button Pizza Omelette with Mason Road Chenin Blanc

Ingredients:

1 Tbsp butter
2 garlic cloves, grated
150g baby button mushrooms
1 tsp dried oregano
6 eggs
8 cherry tomatoes, halved
8 sundried tomato halves
¼ cup pitted kalamata olives
100g feta cheese
Salt & pepper, to taste
Extra virgin olive oil
½ lemon
Fresh rocket, basil and chilli flakes for serving

Method:

Preheat oven grill to high. Melt butter in a 24cm cast iron (or ovenproof) pan over medium heat. Add garlic and cook, stirring until fragrant. Add mushrooms and oregano, and cook until golden brown.

Meanwhile, whisk eggs well and season, then pour into the hot pan, swirling to evenly coat. Scatter with fresh tomatoes. Cook, without stirring, for 2-3 minutes or until the bottom of the omelette is set. Transfer omelette to oven and grill until the top is cooked and lightly golden.

Scatter with sundried tomatoes, olives and feta. Toss rocket and basil with a little lemon juice and olive oil. Serve immediately with dried chilli flakes alongside.

PAIRING NOTES
Mushroom Pizza Omelette

Mason Road Chenin Blanc is a zesty, fresh and vibrant Chenin with a lengthy finish of dried apricot, pear and honey that balances a little residual sugar with bright acidity. The acidity complements the rich omelette and umami mushrooms. This versatile wine is incredibly food-friendly and well-balanced with a creamy round texture and a lingering aftertaste. The balance of flavours in the omelette works perfectly with its crispness.

Mushroom Bunny Chow Paired with Paul Cluver Riesling (pairing notes below)
Serves 6

Mushroom-Bunny-Chow-with-Paul-Cluver-Riesling

Ingredients:

1 onion, finely chopped
4 garlic cloves, finely grated
1 thumb-size piece of ginger, grated
500g button mushrooms, quartered
1 Tbsp garam masala
1 tsp chilli powder
½ tsp turmeric
½ tsp ground coriander
½ tsp ground cumin
4 pods green cardamom
2 large potatoes, peeled and cubed
1 x 400g tin crushed tomatoes
1 cup vegetable stock
1 x 400g tin coconut cream
1 x 400g tin butter beans, drained
200g green beans, trimmed and cut into 2cm pieces
Juice of ½ lemon
Fresh coriander for serving
Extra virgin olive oil
Salt and pepper, to taste
6 mini sourdoughs or other mini loaves

Method:

Heat a drizzle of olive oil in a large pot. Add onions and cook on medium until tender. Add garlic and ginger and sauté until fragrant. Add mushrooms and cook until golden. Add spices, salt and pepper to taste, and fry together for 1 minute. Using a slotted spoon remove the spicy mushrooms and set aside.

Add potatoes and pour in chopped tomatoes and stock and bring to a simmer. Simmer until potatoes are tender and sauce has reduced and thickened. Add coconut cream, butter beans and green beans. Simmer until the green beans are tender.

Return the mushrooms to the pot and stir to reheat. Taste for seasoning and adjust accordingly.
Finish the curry with fresh lemon juice and coriander.

Cut the tops off the mini breads and gently scoop out the bread inside. Fill the bread ‘bowls’ with the filling. Garnish with fresh coriander and serve immediately.

Mushroom Bunny Chow Paired with Paul Cluver Dry Encounter Riesling 2016

Riesling has an impressive ability to accommodate a vast variety of flavour packed foods. In this spicy, coconut, creamy curry, the Riesling’s acidity cuts through the rich sauce, and the palate cleanses in harmony with the dish. The nose shows ripe green apple, apple blossom and fynbos honey notes. There is a perfect balance and playfulness between the natural residual sugar and the acidity resulting in a very refreshing wine pairing perfect for this spicy curry.

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