Course Food & Drink Pairings, White wine and Mushroom
Cuisine South African
1onion, finely chopped
4garlic cloves, finely grated
1thumb size piece of ginger, grated
500gbutton mushrooms, quartered
2large potatoes, peeled and cubed
1tinbutter beans, drained
200ggreen beans, trimmed and cut into 2cm pieces
Juice of ½ lemon
Fresh coriander for serving
Extra virgin olive oil
Salt and pepper, to taste
6mini 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 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.
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.