This holiday season we have delicious, healthy mushroom recipes for you to use and enjoy paired with a South African bottle of bubbly!
Simonsig Wine Estate is synonymous with the history of the South African wine industry, the Stellenbosch wine region, and the Malan family name. The late Frans Malan produced the first bottle of Kaapse Vonkel, South Africaʼs first Méthode Cap Classique made in the classic bottle-fermented style.
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’s 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 canapé.
Ingredients
- 18 portabellini mushrooms
- 1 wedge/wheel of Brie
- 1 tbsp fresh thyme
- Salt and pepper
- 2 tbsp olive oil
- Fresh dill for serving
For the cranberry sauce:
- 350g frozen cranberries
- ½ cup sugar
- ½ cup water
- Zest of one orange
Instructions
- Preheat oven to 180˚C.
- In 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.
- Remove 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.
- Once cooked scatter each mushrooms bite with fresh dill and serve straight away.
Recipe on behalf of the South African Mushroom Farmers’ Association
