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[FOOD] Mushroom Bunny Chow Paired with Paul Cluver Riesling – Recipe

Indulge in this mouthwatering Mushroom Bunny Chow paired with Paul Cluver Reisling this festive. Enjoy for a chilled Sunday Lunch with family and friends. Serves 6

Ingredients

  • 1 onion, finely chopped
  • 4 garlic cloves, finely grated
  • 1 thumb size piece of ginger, grated
  • 500g 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 x 400g tin crushed tomatoes
  • 1 cup vegetable stock
  • 1 x 400g tin coconut cream
  • 1 x 400g tin butter beans, drained
  • 200g 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

Method

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.

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