Armadillo mushrooms with garlic butter. Picture: Supplied
Serves 4-6 as a side dish
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: Takes a bit of effort

50g best-quality butter at room temperature
3 cloves garlic, crushed
handful soft herbs (parsley, coriander, chervil, chives etc), finely chopped
¼tsp chilli flakes or finely chopped fresh chilli to taste (optional) 
500g large whole Button mushrooms, stalks removed
4 long wooden skewers, soaked in water for 30 minutes

Mix together the butter, garlic, herbs and chilli, if using. 
Fill the mushrooms with the butter and thread them onto the skewers, packing them tightly together so the filling isn’t lost during cooking.
Place over a hot braai, turning often, to allow the mushrooms to get grill marks, about 10 minutes. 
Transfer to a double foil “boat” if you’d like to cook further and are losing butter to the flames. Serve in place of garlic bread. 

Beer Pairing: Helles (Lager)
Helles is a bright and refreshing lager style. The moderate bitterness and floral/grassy hop character will temper the rich garlic butter. While the slight grainy sweetness of the malt will provide a contrast to savoury nature of the dish and enhance the flavours of the mushrooms.  Lastly, the dry finish and medium to high carbonation will help to cut through the butter/oiliness and refresh the palate.
Examples: CBC Lager, Brewers & Union Unfiltered Lager 

The South African Mushroom Association