{"id":6429,"date":"2020-02-06T10:59:14","date_gmt":"2020-02-06T08:59:14","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=6429"},"modified":"2024-05-31T10:13:16","modified_gmt":"2024-05-31T08:13:16","slug":"romantic-valentines-day-dinner-weve-got-you-sorted","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/02\/06\/romantic-valentines-day-dinner-weve-got-you-sorted\/","title":{"rendered":"Romantic Valentine’s Day dinner? We’ve got you sorted."},"content":{"rendered":"

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.<\/p>\n

BACON-WRAPPED, STUFFED PORTABELLINIS<\/strong><\/p>\n

Serves 4-6 as a snack<\/p>\n

Preparation time: 20 minutes<\/p>\n

Cooking time: 25 minutes<\/p>\n

Difficulty: Worth the effort<\/p>\n

Ingredients<\/strong><\/p>\n

12 whole fresh Portabellini mushrooms, cleaned and stems removed<\/p>\n

1tbsp olive oil, plus extra for brushing<\/p>\n

\u00bd medium onion, finely chopped<\/p>\n

150g boerewors, casing removed (or use pork bangers or other sausage of your choice)<\/p>\n

2 pitted prunes, soaked in Port, Earl Grey tea or juice overnight (just enough to cover prunes in a cup)<\/p>\n

handful flat-leaf parsley, finely chopped<\/p>\n

12 rashers streaky bacon or macon<\/p>\n

12 toothpicks, soaked in water for 30 minutes<\/p>\n

Method<\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

3 Gently stuff each Portabellini cap with the meat mixture, wrap with a slice of bacon and secure with a toothpick.<\/p>\n

4 Brush with olive oil and braai, turning often, until the bacon is crisp and cooked through. Serve immediately.<\/p>\n

\"\"<\/p>\n

GARLIC BUTTER BUTTON MUSHROOM ARMADILLOS<\/strong><\/p>\n

Serves 4-6 as a side dish<\/p>\n

Preparation time: 10 minutes<\/p>\n

Cooking time: 10 minutes<\/p>\n

Difficulty: Takes a bit of effort<\/p>\n

Ingredients<\/strong><\/p>\n

50g best-quality butter at room temperature<\/p>\n

3 cloves garlic, crushed<\/p>\n

handful soft herbs (parsley, coriander, chervil, chives etc), finely chopped<\/p>\n

\u00bctsp chilli flakes or finely chopped fresh chilli to taste (optional)<\/p>\n

500g large whole Button mushrooms, stalks removed<\/p>\n

4 long wooden skewers, soaked in water for 30 minutes<\/p>\n

Method<\/strong><\/p>\n

1 Mix together the butter, garlic, herbs and chilli, if using.<\/p>\n

2 Fill the mushrooms with the butter and thread them onto the skewers, packing them tightly together so the filling isn\u2019t lost during cooking.<\/p>\n

3 Place over a hot braai, turning often, to allow the mushrooms to get grill marks, about 10 minutes. Transfer to a double foil \u201cboat\u201d if you\u2019d like to cook further and are losing butter to the flames. Serve in place of garlic bread.<\/p>\n

 <\/p>\n

GARLIC AND GINGER PORTOBELLO (BIG BROWN) \u201cSTEAKS\u201d WITH KIMCHI MAYONNAISE\u00a0<\/strong><\/p>\n

Serves 2-4<\/p>\n

Preparation time: 10 minutes + marinating<\/p>\n

Cooking time: 10 minutes<\/p>\n

Difficulty: Easy<\/p>\n

Ingredients<\/strong><\/p>\n

2tbsp brown sugar<\/p>\n

3tbsp soy sauce<\/p>\n

1tbsp mirin, sake or rice wine<\/p>\n

3 cloves garlic, crushed<\/p>\n

3tbsp spring onion, while part only, finely chopped<\/p>\n

1tbsp ginger, freshly minced or good store-bought prepared<\/p>\n

2tsp toasted sesame oil<\/p>\n

4 fresh Portobello (big brown) mushrooms, cleaned<\/p>\n

1 cup good-quality mayonnaise<\/p>\n

1-2tbsp best-quality kimchi, chopped (see below)<\/p>\n

Method<\/strong><\/p>\n

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.<\/p>\n

2 Meanwhile, mix the mayonnaise and kimchi. Refrigerate.<\/p>\n

3 Grill the mushrooms on a medium-hot braai, turning once, about 10 minutes. Serve each \u201csteak\u201d with a dollop of kimchi mayonnaise on top.<\/p>\n

What is kimchi?<\/strong><\/p>\n

Kimchi is a delicious Korean spicy vegetable pickle \u2013 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.<\/p>\n

* Not your thing? Replace with any chilli sauce you like.<\/p>\n

 <\/p>\n

BRAAIED PORTOBELLO (BIG BROWN) EGG CUPS<\/strong><\/p>\n

Serves 4<\/p>\n

Preparation time: 5 minutes<\/p>\n

Cooking time: 14 minutes<\/p>\n

Difficulty: Easy<\/p>\n

Ingredients<\/strong><\/p>\n

4 large Portobello (big brown) mushrooms, cleaned and stalks removed (see optional extras below)<\/p>\n

extra virgin olive oil<\/p>\n

salt and pepper<\/p>\n

4 eggs<\/p>\n

Optional Extras<\/strong><\/p>\n

* Grilled bacon<\/p>\n

* Wilted garlic spinach \u2013 chop the mushroom stalks removed from the Portobello (big brown) mushrooms above and saut\u00e9 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.<\/p>\n

* 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.<\/p>\n

Method<\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

3 Serve topped with grilled bacon, wilted garlic spinach or salad, if you like.<\/p>\n

\"\"<\/p>\n

TANDOORI MUSHROOMS<\/strong><\/p>\n

Serves 2-4<\/p>\n

Preparation time: 15 minutes + marinade<\/p>\n

Cooking time: 12 minutes<\/p>\n

Difficulty: Easy<\/p>\n

Ingredients<\/strong><\/p>\n

1tsp ground coriander<\/p>\n

1tsp ground cumin<\/p>\n

1tsp turmeric<\/p>\n

1tsp paprika<\/p>\n

\u00bdtsp chilli powder or cayenne pepper<\/p>\n

1tsp salt<\/p>\n

1 clove garlic, crushed<\/p>\n

1\u00bdtsp ginger, freshly grated or good store-bought prepared<\/p>\n

150g plain yoghurt<\/p>\n

500g fresh Button <\/strong>or Portabellini<\/strong> mushrooms, cleaned<\/p>\n

4 wooden skewers, soaked in water for 30 minutes<\/p>\n

2 green peppers, cut into 2,5cm squares<\/p>\n

1 onion, cut into 2cm petals<\/p>\n

olive oil<\/p>\n

handful coriander leaves<\/p>\n

1 lemon, cut into wedges<\/p>\n

Method<\/strong><\/p>\n

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

2 Add mushrooms, making sure they are coated with the marinade. Set aside for 30 minutes – 1 hour.<\/p>\n

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.<\/p>\n

4 Serve with coriander leaves and lemon wedges.<\/p>\n

\"\"<\/p>\n

BRAAIED MUSHROOM CAPRESE STACKS<\/strong><\/p>\n

Serves 4<\/p>\n

Preparation time: 5 minutes<\/p>\n

Cooking time: 10 minutes<\/p>\n

Difficulty: Easy<\/p>\n

Ingredients<\/strong><\/p>\n

4 large fresh Portobello (big brown)<\/strong> mushrooms, cleaned<\/p>\n

olive oil<\/p>\n

salt and pepper<\/p>\n

4 slices from a large fresh tomato<\/p>\n

2tbsp basil pesto<\/p>\n

4 large slices Mozzarella cheese, at room temperature<\/p>\n

Method<\/strong><\/p>\n

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.<\/p>\n

2 Flip the mushrooms and top each with a slice of tomato, \u00bdtbsp 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.)<\/p>\n

\"\"<\/p>\n

ORIENTAL MUSHROOM TACOS<\/strong><\/p>\n

Serves 4<\/p>\n

Preparation time: 15 minutes<\/p>\n

Cooking time: 10 minutes<\/p>\n

Difficulty: Takes a bit of effort<\/p>\n

Ingredients<\/strong><\/p>\n

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

3tbsp Korean barbecue marinade (available at Woolworths), or other barbecue marinade of your choice<\/p>\n

1 baby cabbage, finely shredded<\/p>\n

1 carrot, grated<\/p>\n

\u00bc red onion, finely sliced<\/p>\n

1tsp wasabi<\/p>\n

6tbsp good quality mayonnaise<\/p>\n

4 soft tacos (any flat-bread will work)<\/p>\n

\u00bd avocado, sliced<\/p>\n

handful coriander leaves<\/p>\n

lemon wedges, grilled on the braai until caramelized, about 5 minutes<\/p>\n

Method<\/strong><\/p>\n

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.<\/p>\n

2 Meanwhile, combine the cabbage, carrot, onion, wasabi and mayonnaise.<\/p>\n

3 Toast soft tacos on the braai, a couple of seconds on each side.<\/p>\n

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.<\/p>\n

 <\/p>\n

FIRE ROASTED MUSHROOM, LETTUCE AND TOMATO ROOSTERKOEK<\/strong><\/p>\n

Serves 4<\/p>\n

Preparation time: 10 minutes<\/p>\n

Cooking time: 10 minutes<\/p>\n

Difficulty: Easy<\/p>\n

Ingredients<\/strong><\/p>\n

4 large Portobello (big brown)<\/strong> mushrooms, cleaned<\/p>\n

olive oil<\/p>\n

seasoning of your choice, eg oregano and cumin, Italian herbs or peri-peri<\/p>\n

4 freshly made roosterkoek or store-bought rolls (even lovely sliced bread), sliced open and lightly toasted on the braai<\/p>\n

good butter<\/p>\n

4 large lettuce leaves<\/p>\n

1 large tomato, sliced into 4<\/p>\n

good quality store-bought mayonnaise or sriracha mayonnaise<\/p>\n

salt and pepper<\/p>\n

Method<\/strong><\/p>\n

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.<\/p>\n

2 Slice open still-warm roosterkoek, spread with butter and layer with the mushrooms, lettuce, tomato, mayonnaise, salt and pepper.<\/p>\n

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

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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