BACON-WRAPPED, STUFFED PORTABELLINIS
Serves 4-6 as a snack
Preparation time: 20 minutes
Cooking time: 25 minutes
Difficulty: Worth the effort
12 whole fresh Portabellini mushrooms, cleaned and stems removed
1tbsp olive oil, plus extra for brushing
½ medium onion, finely chopped
150g boerewors, casing removed (or use pork bangers or other sausage of your choice)
2 pitted prunes, soaked in Port, Earl Grey tea or juice overnight (just enough to cover prunes in a cup)
handful flat-leaf parsley, finely chopped
12 rashers streaky bacon or macon
12 toothpicks, soaked in water for 30 minutes
Finely chop the mushroom stems. Heat the olive oil in a large frying pan, add the onion and mushroom stems, and fry over a high heat for 5 minutes, until golden.
Crumble the sausage meat into the pan and keep frying, stirring often, until cooked through, about 5 minutes. Finely chop the prunes and add to the pan along with the soaking liquid. Heat through for 1 minute. Season to taste, stir through the parsley and remove from the heat.
Gently stuff each Portabellini cap with the meat mixture, wrap with a slice of bacon and secure with a toothpick.
Brush with olive oil and braai, turning often, until the bacon is crisp and cooked through. Serve immediately.
Beer Pairing: English Pale Ale
The caramel and toffee malt flavours of the English pale pairs well with the meaty and salt aspects of the dish.
The earthy, floral and spicy character of English or continental hop varieties will play off the sweetness and spices in the dish, while the light fruitiness and refreshing quality of the beer will bring balance to a fairly rich dish.
Examples: Brixton Bitter, Darling Gypsey Mask, Fullers London Pride
The South African Mushroom Association