Scrumptious Mushroom Recipes Paired With Ice Cold Gin Drinks

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When it comes to pairing gin with food, in general, mushrooms is new territory for us all, right?

We all know about food pairings for our favourite wines but most of us aren’t so confident when it comes to pairing foods with spirits, such as gin.

Many people think that gin-based drinks are destined to stand alone but we have to disagree. Gin is in and so are mushrooms and therefore we would like to share some scrumptious mushroom recipe ideas paired with your favourite gin refreshment.

Chorizo, Corn and Portabellini Bowls

Ingredients:

  • 4 corn on the cob
  • 150g chorizo
  • 250g Portabellini mushrooms, quartered
  • A few sprigs of thyme
  • 1 sweet red pepper
  • 1 handful fresh coriander
  • ½ lime
  • Flour tortillas for serving

Instructions

  1. Steam the corn on the cob until just cooked through. Allow to cool and then cut the kernels off the cob and set aside.
  2. Roughly chop the coriander and finely dice the red pepper.
  3. Slice the chorizo into rounds and fry in a large frying pan until lightly coloured and it has released its own oil. Remove from the pan and set aside.
  4. In the chorizo oil, fry the portabellini mushrooms with the fresh thyme until golden. Add the chorizo back to the pan along with the corn, fresh coriander and red pepper. Mix well. Season with salt, pepper and a generous squeeze of lime juice.
  5. Serve with charred flour tortillas.

Gin Pairing:

  • 50ml Mirari Amber Gin
  • Orange zest
  • 150ml tonic water
  • Fresh thyme sprigs

Mix it up:

Fill desired glass with ice, a ribbon of orange zest and a sprig of thyme. Pour in the Mirari Amber Gin and top with tonic.

Mini Mushroom Tacos

Ingredients:

  • 8 mini soft shell tortillas
  • Pickled red onion
  • ½ pineapple, cut into small cubes
  • Fresh coriander
  • 1 avocado
  • Tabasco, fresh chilli or your favourite hot sauce
  • 2-3 limes
  • Sea salt
  • Freshly ground black pepper
  • 250g baby button mushrooms
  • 1 Tbsp chopped fresh flat-leaf parsley

Instructions

  1. Place the avocado flesh in a small plastic jug. Squeeze in the juice of 1 lime and generously season with salt and pepper. Add a few dashes of your favourite hot sauce or half a fresh chilli. Blend with a stick blender until creamy and smooth. Set aside in the fridge.
  2. Preheat the oven to 180°C.
  3. In a large roasting pan, combine the mushrooms with the olive oil, salt, garlic, paprika, ground cumin, onion powder, garlic powder, lemon zest and pepper. Toss to coat and roast for 10 minutes. Toss with the fresh parsley as the mushrooms come out of the oven.
  4. Grill / Char the tortillas lightly on a griddle pan or over and open flame.
  5. Assemble your tacos with a generous swish of guacamole, a pile of mushrooms, fresh cubes of pineapple, a few pieces of pickled onion and a sprig of fresh coriander. Fold up and enjoy.

Gin Pairing:

  • 50ml Six Dogs Karoo Gin
  • Wedge of pineapple
  • 150ml ginger ale

Mix it up:

  1. Fill desired glass with ice and add a wedge of pineapple. Pour in the Six Dogs Gin, top with ginger ale and garnish with a piece of the pineapple crown.

Gin Pairing Note:

Juniper notes from the Six Dogs Gin work well with the strong flavors from the mushroom tacos. Its added punch is a great balance to the tangy notes of the pickled red onion and the sweet hints from the pineapple. The Six Dogs’ bold flavor is a perfect match for these tacos, the crisp and clean botanical notes in the gin complement as well as stand up to the spiciness of the food.

Mushroom Bravas

Ingredients:

  • 500g white button mushrooms
  • 500g potatoes
  • Neutral oil for deep-frying
  • Fine sea salt
  • Handful fresh parsley, chopped

For the sauce:

  • 1 x 400g tin italian crushed tomatoes
  • 1 tsp sherry vinegar
  • 1 tsp sugar
  • 1 clove garlic, grated
  • 1 tsp paprika
  • 1-2 tsp Sriracha

Instructions:

To make the sauce:

  1. Place all the sauce ingredients in a small saucepan and bring to the boil. Allow to simmer for 15-20 minutes until the sauce thickens. Remove from the heat and set aside for serving.
  2. Peel and dice the potatoes into 2 cm cubes.
  3. Pre Cook the potatoes in a pot of boiling water until just tender. Drain.
  4. Heat neutral oil over medium-high heat until a thermometer reads 200°C. Transfer potatoes to oil in batches and cook, until golden brown. Using a slotted spoon, transfer potatoes onto paper towel and sprinkle with fine sea salt.
  5. Cut the button mushrooms into quarters and repeat the frying process until they are golden brown. Drain on paper towel and sprinkle with salt while still hot.
  6. Toss the mushrooms and potatoes together with the chopped parsley.
  7. Pile onto plates and serve with plenty of spicy sauce for dipping.

Gin Pairing:

  • 50ml Inverroche Classic Gin
  • Dried Chillies
  • 150ml tonic water
  1. Fill desired glass with ice and add 2-3 dried chillies. Pour in the Inverroche Classic Gin and top with tonic.

Gin Pairing Note:

The spicy flavors found in this dish are the perfect complement to the herbaceous, dry flavors in an Inverroche G&T. The fresh and cooling notes of the Inverroche provide a refreshing contrast to the bold and powerful flavors emanating from the mushrooms bravas. The botanicals in this gin lend themselves to be paired with this spicy dish.

Artichoke and White Button Mushroom Salad

Ingredients:

  • 500g white button mushrooms
  • 60ml apple cider vinegar
  • 60ml olive oil
  • ¼ red onion, finely diced
  • ½ tsp dried chilli flakes
  • 1 tsp dried oregano
  • Handful fresh coriander
  • 200g feta cheese
  • 1 Mediterranean cucumber
  • 100g radish
  • 1 x 390g tin artichoke hearts
  • 80g mixed baby leaves
  • Handful pumpkin seeds

Instructions:

  1. Slice button mushrooms into quarters and place in a large mixing bowl. Drizzle the mushrooms with the vinegar, olive oil, chilli, oregano and a good amount of salt and pepper. Roughly chop the coriander and add that along with the red onion to the bowl. Toss well and set aside.
  2. Using a mandolin (or very sharp knife) slice ribbons of cucumber and thin rounds of radish.
  3. Drain the artichoke hearts.
  4. Add the cucumber ribbons, radish and artichoke hearts to the large bowl of marinating mushrooms. Give everything a gentle toss.
  5. Arrange baby leaves in a large, shallow salad bowl. Top with the dressed mushroom and veggie mix.
  6. Finally, crumble over the feta and finish with pumpkin seeds for crunch.

Gin Pairing:

  • 50ml Cape Fynbos Gin
  • 150ml pink tonic water
  • Fresh sprigs of local fynbos
  1. Place the gin in the freezer for a few hours to cool before making your salad. Or… Fill a shaker with ice and quickly shake the gin over ice to cool. Pour into a coupe and top with pink tonic. Garnish with fresh fynbos.

Gin Pairing Note:

Perfect for a hot summer’s evening, this fresh summer meal is well complemented by the floral bouquet of Cape Fynbos Gin. The earthy tones from the mushrooms and the mild lemony taste from the artichokes harmonise and add complexity to this Gin and Tonic. The Cape Fynbos Gin’s sweet smoothness works well with the acidity of the dressing, creating a sumptuous pairing.