Recipe: Celebrating Mushrooms & Red Wine

By Renate Engelbrecht

Sat, Aug 29

Today is SA Red Wine Day and well, I do hope you bought your wine for the weekend that you can celebrate our country’s beautiful wines with some delightful spring dishes, as spring is literally around the corner! Here’s an idea…

Did you know that mushrooms are considered a super ingredient to use in your dishes as it boosts the immune system? Read all about it in today’s Beeld where I did a whole article on mushrooms and the immune system.

But for now, I just want to enjoy some good food with good wine (and of course, some good company). So, here is a brilliant recipe from The South African Mushroom Farmers’ Association – a good transition recipe (and wine) to ease you into spring.

Mushroom, Chicken & Rice Soup

(Paired with Haute Cabrière Unwooded Pinot Noir)
Serves 4-6

Ingredients:

6 garlic cloves, very finely sliced (use a mandoline if possible)
60 ml neutral vegetable oil like canola or peanut
2 tsp chili flakes
1 small onion, finely diced
2 l chicken stock
⅔ cup white, short grain rice, rinsed
700 g skinless, boneless chicken thighs
1 large bunch kale, about 200g of destemmed leaves, roughly shredded
500 g portabellini mushrooms, sliced
1 lemon
Fresh dill for serving
Extra virgin olive oil
Salt and pepper, to taste

Method:

Heat vegetable oil in a small saucepan over medium heat. Add garlic and cook gently until golden brown. Transfer to a small heatproof jar or bowl. Add in the chili flakes, stir and set aside.

In a large pot, cook the onion in a drizzle of olive oil until golden brown.

Pour in 2 litres chicken stock, rinsed rice, boneless chicken thighs and stir to combine. Simmer uncovered for 10 – 15 minutes until the chicken is cooked through.

While the chicken is cooking, sauté the mushrooms in a frying pan with a little olive oil until golden brown. Season and set aside.

Once cooked, using tongs, transfer chicken to a board and shred meat with two forks.

Add kale, mushrooms and shredded chicken back to the pot. Continue to simmer, stirring occasionally, until the kale is just cooked and the chicken is warmed through.

Remove pot from heat. Squeeze in lemon juice and adjust seasoning.
Serve soup in warm bowls and top with fresh dill and a generous drizzle of the garlic-chili oil.

About the wine

Haute Cabrière’s Unwooded Pinot Noir is a wonderful light red that delivers on both flavour and freshness.
Best served chilled, it is a delicate wine that compliments delicate dishes like the above recipe. On the nose it has a bouquet of ripe strawberries and cherries, followed by hints of blueberries and mocha, aiding a light savoury finish.
If you’re looking for some sophisticated, yet easily achievable flavours, this is your answer!

You can buy Haute Cabrière’s Unwooded Pinot Noir from their online shop at R95 per bottle.

XOXOXO

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