This holiday season we’ve got some delicious but healthy mushroom recipes for you to use and enjoy with a South African glass of bubbly.
Mini Mushroom Wellingtons
Pair this recipe with Gabrielskloof Madame Lucy’s MCC
This dish paired with this MCC will be a massive hit on any festive table. The mini wellingtons are indulgent, buttery and rich while the sleek lines of the wine’s acidity help lighten the dish. This MCC has citrus, pear and white peach flavours on the nose with a delicate mousse and very fine bubbles. The wine’s fruity notes deepen the effects of the salty cheese and buttery pastry while it’s bright acidity adds a lot of freshness to this umami sensation.
8 large Portobello mushrooms
1 tbsp. olive oil
Few thyme sprigs, leaves picked
400g baby spinach
100g feta cheese
2 shallots, finely chopped
4 garlic cloves, grated
4 sheets ready-rolled puff pastry
1 egg, beaten
Salt & pepper
Preheat oven to 200°C. Arrange portabellos on a rack on top of a baking tray (domed side up) and brush each one with oil. Scatter over thyme and season. Roast for 5-7min until tender when tested with a knife. Drain on kitchen paper and let cool.
In a large frying pan add a drizzle of olive oil and cook garlic and shallots for a few minutes. Add in the spinach and cook down. Season well. Scoop mixture onto a chopping board and roughly chop up the spinach. Allow to cool. Add the feta and mix well.
Line a large baking tray with baking paper. On a lightly floured surface cut sheets of pastry into 4 equal squares. Divide spinach mixture between 8 of the squares. Add a Portobello mushroom (domed side up) and press down. Brush pastry borders with beaten egg and put lids on, carefully pushing down around the sides. Press edges to seal, then crimp with a fork. Trim edges to neaten, and brush all over with egg. Cut a hole on top of each. Transfer to baking trays and chill for 20min.
Turn up oven to 220°C. Cook wellingtons for 25min until golden. Serve with a green salad and some fresh thyme.
Mixed Mushroom Stuffing
Pair this recipe with Le Lude Brut MCC
Imagine crisp bites of ripe pears combined with sweet nougat and toasted almonds. That’s what you’ll taste when you enjoy this exquisite MCC with the toasted, salty and savoury mixed mushroom stuffing. This wine’s nutty flavours and hints of proving dough play the bass note in harmony with the well toasted yeasty sourdough bread. The warm and comforting flavours of the mushrooms are given a lively hint of acidity with this wine pairing and keep this dish bright and exciting.
1 loaf sourdough bread
6 tablespoons butter
2 medium leeks, thinly sliced
3 medium celery stalks, thinly sliced
700g mixed mushrooms,thinly sliced
1/4 cup finely chopped sage
2 tablespoons fresh thyme
1/2 teaspoon pepper
1 1/2 teaspoons salt
1/4 cup finely chopped parsley
2 1/2 cups chicken stock
3 large eggs
The night before cut the sourdough into one inch cubes and set out on a rack overnight to dry out. Alternatively you can toast them for a few minutes in the oven unit the bread is dried out (about 5 to 10 min). Preheat an oven to 180˚C and prepare a baking dish with butter.
In a large pan melt 4 tbsp of butter and sauté the leeks and celery until they soften. Add in the mixed mushrooms and continue to cook until nearly all the liquid from the mushrooms has evaporated (20 to 25 min). Add in the sage, thyme and pepper and mix well. Transfer mushrooms to a large bowl and add in the dried bread cubes and parsley. Toss gently to combine.
In a bowl combine the stock and eggs and mix well. Pour the mixture over the mushrooms and bread and mix gently. Transfer the mix into prepared baking dish and top with 2 tbsp of butter. Cover with a buttered tin foil lid and bake for 20 min at 180˚C.
After 20 min remove the tinfoil and bake for an additional 15 to 20 min or until the top of the bread has turned golden brown. Remove from oven and top with more fresh thyme.
Mushroom & Green Bean Salad with Crispy Shallots & Garlic
Pair this recipe with Graham Beck Brut MCC
This very fresh and vibrant MCC has yeasty aromas and a rich complexity which stands up to the bold flavours of mushrooms, capers and mustard in this salad. The wine brings out the sweetness in the crunchy green beans while also nurturing the savoury notes of the mushrooms making for an impressive depth of flavours. The fine mousse and limey fresh fruit on the nose are a match made in heaven for a bright acidic salad which will liven up any festive meal.
560g extra fine green beans
250g white button mushrooms, sliced
250g portabellini mushrooms, sliced
4 shallots, finely sliced
2 garlic cloves, very finely sliced
1 x 400g tin kidney beans, rinsed & drained
2 Tbsp olive oil
2 Tbsp sherry vinegar
2 Tbsp Dijon mustard
2 Tbsp capers
500ml neutral vegetable oil
In a large pot of heavily salted boiling water, blanch green beans for a minute or until just tender. Plunge them into an ice bath to stop the cooking process and then spread them out on a clean dishcloth to dry. Heat vegetable oil until 160˚C. Add the shallots and garlic and fry until golden brown. Drain on paper towel and set aside.
In a large saucepan on high heat sauté the mushrooms in a drizzle of olive oil until golden brown. In a large mixing bowl whisk together the olive oil, vinegar and mustard. Season well. Mix in the capers, kidney beans and green beans.
Fold in the sauteed mushrooms just before serving and then top with the crunchy shallots and garlic.
Pickled Baby Button, Whipped Goat’s Cheese & Asparagus Bruschetta
Pair this recipe with Avondale Armilla Blanc de Blanc MCC
Made from organically-grown Chardonnay grapes Armilla has had the time to develop an exceptional character and impressive elegance. It is lively on the palate with hints of citrus which plays well with the rich and creamy goat’s cheese and tart pickled mushrooms. The bright citrus flavours lighten the tangy goat’s cheese and enhance the fresh asparagus. On the nose you can enjoy baked apples while hints of quince and hazelnuts on the palate play with the savoury bruschetta exceptionally well.
250g baby button mushrooms
250ml white wine vinegar
*Handful mixed herbs and spices of your choice
3 Tbsp sugar
1 Tbsp salt
100g chevin style goat’s cheese
100g crème fraîche
100g asparagus, peeled into ribbons
Red wine vinegar
Salt & pepper
Toasted baguette slices for serving
In a small pot combine vinegar, water, salt & sugar. *At this point you can add any robust herbs like thyme, rosemary or oregano. And a few teaspoons of spices like mustard seeds, peppercorns or chilli flakes. Bring the mixture to a simmer.
Slice the baby buttons in half and place in a large glass jar. Pour over the hot pickling liquid and seal the jar. Make ahead of time so the mushrooms can cool before serving. Whisk the goat’s cheese and crème fraîche together until light and fluffy. Spread over the warm toasted baguette. Dress the asparagus ribbons with a little olive oil, vinegar, salt and pepper. Place a few onto each bruschetta. Remove baby buttons from the jar, drain off the pickling liquid and liberally dress the bruschetta with them. Sprinkle over some salt and chilli flakes and serve.
Baked Potatoes with Smoky Chipotle Mushrooms
Pair this recipe with Steenberg Brut MCC
The Steenberg MCC exudes freshness and pure fruit on the nose. This dish is perfect to pair with the baked potato as the crisp acidity keeps the creamy and rich crème fraîche in check, allowing the wine to taste vibrant while also balancing out the buttery potato. As for the smoky mushrooms, they never overwhelm, thanks to the wine’s steadfast honeyed nectarines and lemon cordial flavours. This MCC has a refreshing finish and is a match made in heaven for this flavour loaded baked potato.
6 large potatoes
500g mixed white button & portabellini mushrooms, sliced
4 Tbsp olive oil
1 tsp smoked paprika
1 tsp chipotle flakes
1 tsp liquid smoke
250g crème fraîche
20g chives, chopped
Juice & zest of 1 lemon
Salt & pepper
Fresh dill, for serving
Preheat oven to 180˚C . Using a fork- prick several steam holes into all the potatoes. Rub the potatoes all over with half of the olive oil. Season well with salt and pepper. Place potatoes into oven directly on oven rack. Roast for 60-75 minutes until potatoes are tender. Set aside. Whisk together crème fraîche, chives and lemon zest. Season with salt, pepper and lemon juiice to taste. Keep in the fridge.
In a large sauté pan, add the remaining olive oil. Season with paprika, chipotle flakes, salt and liquid smoke. Fry the mushrooms on high heat until they are golden brown. To assemble the stuffed potatoes slice them down the middle. Scoop a dollop of flavoured crème fraîche into the centre of each one. Top with a generous amount of smoky mushrooms and finish with fresh dill.