Meat-free Monday with Mushrooms: Mushroom Bunny Chow Paired with Paul Cluver Riesling

Excited for the new week ahead? Well we are! And we are tucking into this gorgeous Mushroom Bunny Chow for dinner.

I am sharing some exciting recipes for Meat-Free Monday in association with The South African Mushroom Farmers’ Association.

They have been kind enough to share their delectable creations for mushroom alternatives to use for marvelous meals.

Take a look at this classic (Durban) dish, perfect for sharing. Open a Paul Cluver Riesling to celebrate the flavours and spice (just remember to buy your loaves or bread before heading home).

Served with: Paul Cluver Dry Encounter Riesling 2016

Yield: Serves 4

INGREDIENTS :

  • 1 onion, finely chopped
  • 4 garlic cloves, finely grated
  • 1 thumb size piece of ginger, grated
  • 500 g button mushrooms, quartered
  • 1 Tbsp garam masala
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 4 pods green cardamom
  • 2 large potatoes, peeled and cubed
  • 1 tin crushed tomatoes
  • 1 cup vegetable stock
  • 1 tin coconut cream
  • 1 tin butter beans, drained
  • 200 g green beans, trimmed and cut into 2cm pieces
  • Juice of ½ lemon
  • Fresh coriander for serving
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • 6 mini sourdoughs or other mini loaves

INSTRUCTIONS:

  • Heat a drizzle of olive oil in a large pot.
  • Add onions and cook on medium until tender. Add garlic and ginger and sauté until fragrant.
  • Add mushrooms and cook until golden.
  • Add spices, salt and pepper to taste, and fry together for 1 minute. Using a slotted spoon remove the spicy mushrooms and set aside.
  • Add potatoes and pour in chopped tomatoes and stock and bring to a simmer. Simmer until potatoes are tender and sauce has reduced and thickened.
  • Add coconut cream, butter beans and green beans. Simmer until the green beans are tender.
  • Return the mushrooms to the pot and stir to reheat.
  • Taste for seasoning and adjust accordingly.
  • Finish the curry with fresh lemon juice and coriander.
  • Cut the tops off the mini breads and gently scoop out the bread inside.
  • Fill the bread ‘bowls’ with the filling.
  • Garnish with fresh coriander and serve immediately.

Mushroom Bunny Chow Paired with Paul Cluver Dry Encounter Riesling 2016

Riesling has an impressive ability to accommodate a vast variety of flavour packed foods. In this spicy, coconut, creamy curry, the Riesling’s acidity cuts through the rich sauce, and the palate cleanses in harmony with the dish. The nose shows ripe green apple, apple blossom and fynbos honey notes. There is a perfect balance and playfulness between the natural residual sugar and the acidity resulting in a very refreshing wine pairing perfect for this spicy curry.

For more mushroom inspiration, take a look at the The South African Mushroom Farmers’ Association (SAMFA)  website.


ABOUT SAMFA

The South African Mushroom Farmers’ Association (SAMFA) is the leading mushroom body of SA, and aims to promote the commercial farming and production of mushrooms throughout South Africa. SA Mushroom Farmers Association was established in 1989, and has since been the authoritative voice of the fresh mushroom industry.

Website, click here.

Now it is even easier, and more fun, to follow the recipes with a cook-along on SAMFA Youtube videos: https://www.youtube.com/channel/UCeUV_OQb3k4eyEB6e_nb_Ow

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