Pairing the healthylicious mushroom with your South African craft beer is going to make your meal unforgettable!
Braaied Mushroom Bruschetta & CBC Amber Weiss
Serves 4
Ingredients:
8 slices bread of choice (ciabatta & sourdough work well)
2 shallots, finely sliced
2 cloves garlic, minced
250g baby button mushrooms, sliced in half
250g portabellini mushrooms, sliced
1 cup / 125g Gruyere cheese, grated
Olive oil
Salt and pepper, to taste
Fresh parsley, for serving
Method:
Preheat the braai.
Brush the slices of bread with a little olive oil and toast on the braai until golden brown on both sides. Set aside.
In a cast iron pan directly on the braai heat a drizzle of olive oil. Add the shallots and cook until tender and starting to caramelise. Add the garlic and cook for a minute.
Add the sliced mushrooms and cook stirring occasionally, until browned all over.
Season the mushrooms with salt and pepper and remove from the heat.
Place the toasted bread onto a baking tray.
Spoon the mushroom mixture onto each slice and sprinkle with cheese.
Place the tray on the braai and cover with the lid for 2 minutes or until the cheese has melted.
Transfer to a platter, sprinkle with fresh parsley and serve.
Melty Mozzarella and Mushroom Loaded Baguettes & Devil’s Peak Lager
Serves 8
Ingredients:
1 large fresh white baguette, cut into 3 individual portions
3 Tbsp butter, softened
1 brown onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
250g portabello mushrooms, thickly sliced
1 tsp mixed dried herbs
1 cup / 125g mozzarella cheese, grated
Olive oil
Salt and pepper, to taste
Method:
Set oven to grill setting and allow to heat.
Slice the baguette portions in half and spread the softened butter on the inside of both halves.
Toast the bread either in a pan over medium low heat or on the top rack of an oven until golden brown and crisp. Set aside.
In a large pan sauté the mushroom slices in olive oil until golden brown. Season with mixed herbs, salt and pepper. Set aside.
In the same pan saute the onion and peppers for 5 mins until they have softened.
To construct the sandwich lay the bottom of each baguette portion on a baking sheet. Begin layering the onions and peppers, followed by a sprinkling of grated cheese, then mushrooms, then another sprinkle of cheese. Repeat until all toppings have been used or you have reached your desired level of filling.
Place the sandwich halves in the oven under the grill. Grill for 2-3 mins or until the cheese has melted. Remove from the oven, top with the other baguette half and serve.
Beer battered Mushrooms & KCB’s The Oryx Weiss
Serves 4
Ingredients:
500g mixed mushrooms, sliced and whole (portobello, portabellini & white button)
200g tempura flour
300ml very cold light beer (fruity light Weiss)
1L neutral cooking oil, for frying
Salt and pepper, to taste
For serving:
Aioli
Dijon mustard
Fresh lemon wedges
Method:
In a large pot heat cooking oil to 180˚C.
In a mixing bowl combine the tempura flour and cold beer, add a pinch of salt and whisk until smooth.
Dip each mushroom and allow the excess batter to drip off before being placed gently into the hot oil. Fry for 3-4 min or until golden brown on all sides. Remove the mushrooms from the oil and allow to drain on paper towel. Season with salt and pepper. Serve hot with lemon wedges, aioli, and mustard on the side.
Mushroom Loaded Nachos & Loxtonia Crispy Apple Cider
Serves 8
Ingredients:
For the cheesy sauce / queso:
2 Tbsp butter
1 small onion, finely diced
3 garlic cloves, grated
2 tsp ground cumin
½ tsp cayenne pepper
2 cups full cream milk
1 Tbsp cornstarch
300g cheddar cheese, finely grated
Salt, to taste
For the nachos:
500g corn tortilla chips
2 chicken breasts, cooked and shredded
1 onion, finely diced
2 garlic cloves, grated
1 Tbsp Mexican spice mix / Taco seasoning
500g mixed mushrooms, sliced (baby button, portabellini & white button)
1 x 400g tin crushed italian tomatoes
1 x 400g tin black beans, drained & rinsed
Olive oil
Salt and pepper, to taste
Optional nacho sides for serving:
Guacamole, sour cream, tomato & onion salsa, fresh coriander, grilled corn
Method:
For the cheesy sauce / queso:
Heat butter in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, until onions are tender but do not brown. Add cumin and cayenne pepper and cook until fragrant.
Stir in all but ¼ cup of the milk and bring to a bare simmer.
With the remaining ¼ cup of milk whisk in the cornstarch until smooth.
Add cornstarch slurry to pot and whisk it through. Whilst simmering, continue to whisk and cook the cornstarch into the mixture for 2 minutes until thickened and mixture coats the back of a spoon.
Turn off the heat and switch to a spatula.
Adding a handful at a time, sprinkle in the cheddar and stir until it is fully dissolved.
Do not add too much at a time. If you need to increase the heat switch the burner on to the lowest setting to help the melting along. Continue adding the cheese until it has all melted.
Cover the queso with a lid while preparing the rest of the nachos.
For the nachos:
In a large sauté pan, cook onion in a drizzle of olive oil until tender. Add the garlic and Mexican spice and cook until fragrant. Add the mixed mushrooms and cook until they are just tender and going golden brown. Pour in the tin of chopped tomatoes and bring to a simmer. Add in the drained beans and stir. Add in the shredded chicken and allow everything to cook together for a few minutes for the flavours to develop and the tomato base to thicken.
Arrange a few tortilla chips on a platter or tray.
Reheat queso gently.
Layer mushroom mixture, tortilla chips and queso so that with every bite you get a little bit of everything.
Keep leftover queso in the pot to stay warm and gooey for extra dipping!
Gather the family and friends and serve nachos with guacamole, sour cream, tomato & onion salsa, fresh coriander and some grilled corn!
Recipes courtesy of The South African Mushroom Farmers Association
