Home All Things Food Romantic Valentine's Day dinner? We've got you sorted.

Romantic Valentine’s Day dinner? We’ve got you sorted.

Fancy a Valentine’s dinner of a different kind? if you aren’t fans of dining out on this special occasion, there’s nothing stopping you from braaing for your loved one using some of these amazing recipes from The South African Mushroom Farmers’ Association.

BACON-WRAPPED, STUFFED PORTABELLINIS

Serves 4-6 as a snack

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Preparation time: 20 minutes

Cooking time: 25 minutes

Difficulty: Worth the effort

Ingredients

12 whole fresh Portabellini mushrooms, cleaned and stems removed

1tbsp olive oil, plus extra for brushing

½ medium onion, finely chopped

150g boerewors, casing removed (or use pork bangers or other sausage of your choice)

2 pitted prunes, soaked in Port, Earl Grey tea or juice overnight (just enough to cover prunes in a cup)

handful flat-leaf parsley, finely chopped

12 rashers streaky bacon or macon

12 toothpicks, soaked in water for 30 minutes

Method

1 Finely chop the mushroom stems. Heat the olive oil in a large frying pan, add the onion and mushroom stems, and fry over a high heat for 5 minutes, until golden.

2 Crumble the sausage meat into the pan and keep frying, stirring often, until cooked through, about 5 minutes. Finely chop the prunes and add to the pan along with the soaking liquid. Heat through for 1 minute. Season to taste, stir through the parsley and remove from the heat.

3 Gently stuff each Portabellini cap with the meat mixture, wrap with a slice of bacon and secure with a toothpick.

4 Brush with olive oil and braai, turning often, until the bacon is crisp and cooked through. Serve immediately.

GARLIC BUTTER BUTTON MUSHROOM ARMADILLOS

Serves 4-6 as a side dish

Preparation time: 10 minutes

Cooking time: 10 minutes

Difficulty: Takes a bit of effort

Ingredients

50g best-quality butter at room temperature

3 cloves garlic, crushed

handful soft herbs (parsley, coriander, chervil, chives etc), finely chopped

¼tsp chilli flakes or finely chopped fresh chilli to taste (optional)

500g large whole Button mushrooms, stalks removed

4 long wooden skewers, soaked in water for 30 minutes

Method

1 Mix together the butter, garlic, herbs and chilli, if using.

2 Fill the mushrooms with the butter and thread them onto the skewers, packing them tightly together so the filling isn’t lost during cooking.

3 Place over a hot braai, turning often, to allow the mushrooms to get grill marks, about 10 minutes. Transfer to a double foil “boat” if you’d like to cook further and are losing butter to the flames. Serve in place of garlic bread.

 

GARLIC AND GINGER PORTOBELLO (BIG BROWN) “STEAKS” WITH KIMCHI MAYONNAISE 

Serves 2-4

Preparation time: 10 minutes + marinating

Cooking time: 10 minutes

Difficulty: Easy

Ingredients

2tbsp brown sugar

3tbsp soy sauce

1tbsp mirin, sake or rice wine

3 cloves garlic, crushed

3tbsp spring onion, while part only, finely chopped

1tbsp ginger, freshly minced or good store-bought prepared

2tsp toasted sesame oil

4 fresh Portobello (big brown) mushrooms, cleaned

1 cup good-quality mayonnaise

1-2tbsp best-quality kimchi, chopped (see below)

Method

1 In a large ziplock bag, combine the sugar, soy, mirin, garlic, spring onion, ginger and sesame oil. Shake to combine, add the mushrooms and allow to marinate for 30 minutes.

2 Meanwhile, mix the mayonnaise and kimchi. Refrigerate.

3 Grill the mushrooms on a medium-hot braai, turning once, about 10 minutes. Serve each “steak” with a dollop of kimchi mayonnaise on top.

What is kimchi?

Kimchi is a delicious Korean spicy vegetable pickle – most often made from cabbage. It has a unique, bright, fresh flavour and tingling spiciness that will makes these mushroom steaks absolutely zing! Find it in the fridges at good supermarkets, delis and health food shops, or make your own.

* Not your thing? Replace with any chilli sauce you like.

 

BRAAIED PORTOBELLO (BIG BROWN) EGG CUPS

Serves 4

Preparation time: 5 minutes

Cooking time: 14 minutes

Difficulty: Easy

Ingredients

4 large Portobello (big brown) mushrooms, cleaned and stalks removed (see optional extras below)

extra virgin olive oil

salt and pepper

4 eggs

Optional Extras

* Grilled bacon

* Wilted garlic spinach – chop the mushroom stalks removed from the Portobello (big brown) mushrooms above and sauté in olive oil and butter until browned. Add a clove of crushed garlic, cook for 30 seconds, then add a washed 200g bag of baby spinach leaves. Cook, stirring often, until wilted.

* Salad of diced tomato, cucumber, peppers and coriander in a vinaigrette made from 1tbsp fresh lime juice and 3tbsp extra virgin olive oil, seasoned to taste.

Method

1 Rub the Portobellos with olive oil and season well with salt and pepper. Place on a medium-hot braai, gill-side down, and cook for 5-7 minutes.

2 Flip the mushrooms and then carefully break an egg into each. Allow to cook for another 5-7 minutes, until mushrooms have grill marks and eggs are cooked to your liking.

3 Serve topped with grilled bacon, wilted garlic spinach or salad, if you like.

TANDOORI MUSHROOMS

Serves 2-4

Preparation time: 15 minutes + marinade

Cooking time: 12 minutes

Difficulty: Easy

Ingredients

1tsp ground coriander

1tsp ground cumin

1tsp turmeric

1tsp paprika

½tsp chilli powder or cayenne pepper

1tsp salt

1 clove garlic, crushed

1½tsp ginger, freshly grated or good store-bought prepared

150g plain yoghurt

500g fresh Button or Portabellini mushrooms, cleaned

4 wooden skewers, soaked in water for 30 minutes

2 green peppers, cut into 2,5cm squares

1 onion, cut into 2cm petals

olive oil

handful coriander leaves

1 lemon, cut into wedges

Method

1 In a large ziplock bag, combine ground coriander, cumin, turmeric, paprika, chilli or cayenne, salt, garlic, ginger and yoghurt. Mix thoroughly.

2 Add mushrooms, making sure they are coated with the marinade. Set aside for 30 minutes – 1 hour.

3 Thread onto skewers, interleaving with green pepper squares and onion petals. Brush green pepper and onion with olive oil and braai the skewers, turning often, until done to your liking, about 12 minutes.

4 Serve with coriander leaves and lemon wedges.

BRAAIED MUSHROOM CAPRESE STACKS

Serves 4

Preparation time: 5 minutes

Cooking time: 10 minutes

Difficulty: Easy

Ingredients

4 large fresh Portobello (big brown) mushrooms, cleaned

olive oil

salt and pepper

4 slices from a large fresh tomato

2tbsp basil pesto

4 large slices Mozzarella cheese, at room temperature

Method

1 Rub the Portobellos with olive oil and season well with salt and pepper. Place on a medium-hot braai, gill-side down, and cook for 5-7 minutes.

2 Flip the mushrooms and top each with a slice of tomato, ½tbsp basil pesto and then a slice of cheese. Cook until mushrooms have grill marks and cheese has melted, another 5-7 minutes. (Use a metal cloche/cover to help melt the cheese, if needed.)

ORIENTAL MUSHROOM TACOS

Serves 4

Preparation time: 15 minutes

Cooking time: 10 minutes

Difficulty: Takes a bit of effort

Ingredients

4 fresh Portobello (big brown) mushrooms, cleaned, or 500g Button or Portabellini mushrooms, cleaned and threaded onto wooden skewers that have been soaked in water for 30 minutes

3tbsp Korean barbecue marinade (available at Woolworths), or other barbecue marinade of your choice

1 baby cabbage, finely shredded

1 carrot, grated

¼ red onion, finely sliced

1tsp wasabi

6tbsp good quality mayonnaise

4 soft tacos (any flat-bread will work)

½ avocado, sliced

handful coriander leaves

lemon wedges, grilled on the braai until caramelized, about 5 minutes

Method

1 Brush the mushrooms with the barbecue marinade and place straight onto a medium-hot braai, basting with more barbecue sauce as you go, and turning until mushrooms are cooked through, about 10 minutes.

2 Meanwhile, combine the cabbage, carrot, onion, wasabi and mayonnaise.

3 Toast soft tacos on the braai, a couple of seconds on each side.

4 Remove mushrooms from the braai, slice into thick strips, and divide between tacos. Top with slaw, avocado and coriander. Serve immediately with grilled lemon wedges.

 

FIRE ROASTED MUSHROOM, LETTUCE AND TOMATO ROOSTERKOEK

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Difficulty: Easy

Ingredients

4 large Portobello (big brown) mushrooms, cleaned

olive oil

seasoning of your choice, eg oregano and cumin, Italian herbs or peri-peri

4 freshly made roosterkoek or store-bought rolls (even lovely sliced bread), sliced open and lightly toasted on the braai

good butter

4 large lettuce leaves

1 large tomato, sliced into 4

good quality store-bought mayonnaise or sriracha mayonnaise

salt and pepper

Method

1 Brush mushrooms with olive oil and season as desired. Braai over medium-hot coals, turning, until mushrooms have grill marks and are cooked through, about 10 minutes.

2 Slice open still-warm roosterkoek, spread with butter and layer with the mushrooms, lettuce, tomato, mayonnaise, salt and pepper.

NOTE: you can use Portabellini or Button mushrooms for this recipe, just place on soaked skewers to braai and cut in half before adding to the sandwiches.

 

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