We are coming to an end of the Meat-Free Mushroom recipes, but that’s not the last of the culinary inspirations. There is a large selection of recipes still up for grabs on the The South African Mushroom Farmers’ Association (SAMFA) website. Take a look at their innovative and interesting pairing-suggestions.
As the weather is making a turn for Spring, I am going to share their Barley & Mushroom Salad Paired with Klein Constantia Sauvignon Blanc.
Served with: Klein Constantia Sauvignon Blanc
Yield: Serves 4
- 1 cup pearl barley
- 500 g portabellini mushrooms, sliced
- 1 garlic clove, finely grated
- 2 shallots, thinly sliced
- 2 Tbsp butter
- 1 Tbsp thyme leaves
- 1 cup fresh coriander, roughly chopped
- 1 cup fresh parsley, roughly chopped
- 2 Tbsp fresh lemon juice
- 2 endives
- Extra virgin olive oil
- Salt and pepper, to taste
- Cook barley in a pot of boiling salted water until tender. Drain; spread out on a clean tray and allow to cool.
- Heat a drizzle of olive oil in a large frying pan over medium-high. Cook mushrooms until golden brown all over. Season mushrooms with salt and pepper. Add garlic, shallots, butter and thyme and cook until just tender and fragrant.
- In a large bowl, toss cooled barley with cooked mushroom mixture. Fold in coriander, parsley, lemon juice and taste for seasoning.
- Arrange endive leaves on a large platter or in individual bowls. Spoon over the herby mushroom and barley mix and serve.
This salad begs for a well-rounded sauvignon blanc with a creamy texture, like Klein Constantia’s. Bursting with flavours of citrus and passion fruit, it finishes fresh and vibrant with lingering acidity while retaining its full body. The brightness cuts through the buttery mushrooms and barley making it a perfect companion for this umami rich salad.
The South African Mushroom Farmers’ Association (SAMFA) was formally established in 1984.
As the leading mushroom industry body in South Africa, it was appropriate for SAMFA to host to the XVIIth International Congress on the Science and Cultivation of Edible Mushrooms in Cape Town, South Africa during May 2008. Scientists, growers, researchers, suppliers, marketers, educators and partners flocked to the Mother City to attend this prestigious event which brilliantly showcased the latest in mushroom production and marketing technology from all the very best suppliers and farmers from around the globe.
SAMFA is funded by its members who are mostly mushroom growers, industry suppliers and trade alliances.
As part of its promotions and marketing effort, SAMFA continuously nurtures relationships with food, lifestyle and health editors, ensuring that they have the latest information on all aspects of mushrooms including developments in the increasingly important health arena.
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