Celebrate Dad this Father’s Day with a delicious dinner and throw in some wholesome goodness with mushrooms and mozzarella while you’re at it. I’ve teamed up with the South African Mushroom Farmers Association again to bring you a recipe that’s easy enough to make and extravagant enough to impress. This dish goes very well with Oude Molen VSOP Cape Brandy, which is also not a bad idea for a Father’s Day gift.
I’ve never been big on Father’s Day, but this year I’ll be pulling out all the stops seeing that Wikus was in bed with Covid-19 on his birthday. As we’ve been in self-isolation for the last couple of weeks, I also haven’t seen my dad in a while. We don’t get to celebrate our dads often enough, so this year I’ll be making up for all the others.
Let me know what you think of this recipe!
Mushroom & Mozzarella Fondue recipe
Served with Oude Molen VSOP Cape Brandy
8 slices baguette
Olive oil for brushing
Sea salt and black pepper to taste
1 clove garlic, peeled but kept whole
2 tbsp butter
400g portabellini or button mushrooms, halved
4 sprigs fresh rosemary
Bunch of fresh sage leaves
300g buffalo mozzarella, drained and torn into pieces
Preheat oven on grill.
Brush slices of baguette with a little olive oil and sprinkle them with salt. Grill until golden and crisp. Remove from the oven and rub with the garlic clove while still warm. Set aside.
Heat a medium-sized oven proof frying pan over high heat. Melt the butter and add the mushrooms, rosemary and sage. Season well with salt and pepper. Cook for five minutes until golden brown. Deglaze with a splash of brandy and flambé.
Scatter with the mozzarella and place under the grill for 3-5 minutes or until melted, bubbling and beginning to brown. Serve immediately with the garlic toasts.
This Mushroom and Mozzarella Fondue is undoubtedly one of the best and easiest recipes to celebrate and spoil Dad with this Father’s Day. Happy Father’s Day!