![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2019\/11\/Portabello-Lemony-Ricotta-Puff-Pastry-Tart-400x335.png\")
<\/p>\nFOOD, glorious food! It’s open season to indulge in all things delicious and to help and inspire you in the kitchen over the holidays, we’re sharing some of our all-time mushroom favourites!<\/p>\n
<\/p>\n
Portabello & Lemony Ricotta Puff Pastry Tart<\/strong> Ingredients:<\/em> Method:<\/em> Spread the mixture into the centre of the tart. Top with portabello mushrooms and season them well. Toss the baby greens in a little olive oil & lemon juice and olive oil and scatter them over the tart before serving.<\/p>\n *R.D. stands for Recently Disgorged. Krone R.D spends many years maturing on the lees which allows exceptional richness and complexity to develop in this wine. The wine is intense and stands up to any robust meal. The lemon in the ricotta plays beautifully with the notes of honey on the palate. Notes of caramel can be experienced on the nose and on the palate which work ever so well with sweet and savoury pairings. The intense umami of the mushrooms is complemented by the bright acidity of the wine and keeps you wanting more of both.<\/p>\n Portabellini & Pea Orecchiette<\/strong> Ingredients:<\/strong> Method:<\/strong> *This 100% chenin blanc m\u00e8thode ancestrale is perfect for a hot summer’s day with a delicate pasta such as this one with hints of lemon and fresh crunchy spring peas. Lots of honey and floral notes on the palate. The wine\u2019s crisp minerality lends a savory quality to the pasta, while the acidity and bubbles lighten it up. The warm, comforting flavours of the mushrooms, cream and parmesan play off the lively crisp bubbles which has a very subtle sweetness when the two are enjoyed together.<\/p>\n Cranberry & Brie Mushroom Bites<\/strong> Ingredients<\/strong> For the cranberry sauce:<\/em> Method<\/strong> *This wine’s creamy mousse and heady aromas play perfectly with these savoury and sweet mouthfuls. The wine’s nuttiness merges seamlessly with the brie cheese\u2019s own nutty flavour, while its acidity and rich texture bridge the gap between the tart cranberry sauce and the rich and creamy melted brie. This is an elegant Cap Classique for an elegant canap\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":" FOOD, glorious food! It’s open season to indulge in all things delicious and to help and inspire you in the kitchen over the holidays, we’re sharing some of our all-time mushroom favourites! Portabello & Lemony Ricotta Puff Pastry Tart Pair this recipe with *Krone RD MCC Ingredients: 1 sheet ready-rolled puff pastry 250g smooth ricotta […]<\/p>\n","protected":false},"author":23,"featured_media":5436,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[1229,115,1230,1231,65,563],"class_list":{"0":"post-5432","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-cranberry-brie-mushroom-bites","9":"tag-mushrooms","10":"tag-portabellini-pea-orecchiette","11":"tag-portabello-lemony-ricotta-puff-pastry-tart","12":"tag-recipes","13":"tag-wine-pairings"},"yoast_head":"\n
\nPair this recipe with *Krone RD MCC<\/strong><\/p>\n
\n1 sheet ready-rolled puff pastry
\n250g smooth ricotta cheese
\n1 lemon, zested & juiced
\n1 handful fresh oregano leaves, chopped
\n6 large portabello mushrooms
\nOlive oil
\nSalt & pepper
\nBaby greens \/ rocket for serving<\/p>\n
\nPlace the sheet of puff pastry on a tray lined with baking paper and score a border 2cm in from the edge all the way round. Prick the pastry centre using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 220\u02daC with an empty baking sheet in it to get hot.
\nWhen the oven reaches temperature carefully lift up the puff pastry using the baking paper and place it onto the hot tray.\u00a0 Blind bake the puff pastry sheet until golden brown all over. About 20 minutes. Remove from the oven and allow to cool. Press down the centre of the pastry so you are left with a puffy border.
\nWhisk the ricotta, lemon zest, lemon juice and oregano together. Season well with salt and pepper.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2019\/11\/Portabellini-Pea-Orecchiette-2-400x400.png\")
<\/p>\n
\nPair with *The Blacksmith Bloodline Methode Ancestrale<\/strong>
\nServes 4<\/p>\n
\n350g orecchiette pasta
\n400g portabellini mushrooms
\n3 medium leeks, washed and sliced
\n2 cloves garlic, grated
\n300g fresh peas
\n2 Tbsp olive oil
\n2 Tbsp butter
\n250ml cream
\nZest of 1 lemon
\n\u00bd cup parmesan cheese, grated & extra for serving
\n1 bunch fresh basil
\nSalt & pepper
\n1 cup hazelnuts, roughly chopped<\/p>\n
\nStart a large pot of well salted boiling water for your pasta.
\nCook the orecchiette according to package instructions. Reserve 2 cups of pasta cooking water for the sauce. Orecchiette tends to stick together so use a lot of water!
\nHeat the olive oil in a large saut\u00e9 pan. Add the mushrooms and saut\u00e9 until they start to brown, season with salt and pepper.
\nAdd the leeks and garlic and saut\u00e9 until they become tender.
\nAdd peas and butter. Once the butter has melted, add the cream and lemon zest. Simmer and reduce until sauce thickens slightly.
\nWhile the sauce simmers- toast the hazelnuts in a hot dry pan until golden and well toasted. Set aside.
\nAdd orecchiette to reduced sauce and stir well to warm through. Add a splash of pasta water to loosen the sauce and make it silky.
\nRemove from heat and stir in grated parmesan.
\nSeason with salt, freshly ground pepper and chilli flakes to taste.
\nGarnish with toasted hazelnuts and fresh basil.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2019\/11\/Cranberry-Brie-Mushroom-bites-400x400.png\")
<\/p>\n
\n*Pair with Simonsig Kaapse Vonkel<\/p>\n
\n18 portabellini mushrooms
\n1 wedge\/wheel of Brie
\n1 tbsp fresh thyme
\nSalt and pepper
\n2 tbsp olive oil
\nFresh dill for serving<\/p>\n
\n350g frozen cranberries
\n\u00bd cup sugar
\n\u00bd cup water
\nZest of one orange<\/p>\n
\nPreheat oven to 180\u02daC.
\nIn a saucepan combine the frozen cranberries, sugar, orange zest and water. Bring to a boil and stir occasionally until all the sugar has dissolved. Reduce heat to low and continue cooking for another 15 min or until the sauce has thickened and sticks to the back of a spoon.
\nRemove the stems from the mushrooms. Place a rack on a baking sheet and spread out the mushrooms. Season the cavity with salt and pepper. Spoon a little cranberry sauce into each mushrooms. Cut small chunks of brie and place on top of the sauce. Bake for 5-10 min or until mushrooms are cooked and cheese has melted.
\nOnce cooked scatter each mushrooms bite with fresh dill and serve straight away.<\/p>\n