07 Dec Mushroom Bunny Chow
Mushroom Bunny Chow Paired with Paul Cluver Riesling (pairing notes below)
- 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 chili 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
- 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 the 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 loaves of bread 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.
This recipe was sponsored by the SAMFA