It is supposed to be autumn in Cape Town, but it is so hot it feels like summer! I have been cooking a lot of stews and curries during the cooler days, but with the summery weather it somehow did not feel “right” to post dishes that are supposed to be eaten in colder weather! I, however, love the sunny and hot weather.
We went to the Cheese and Wine festival on Friday, 26 April 2013. The Cheese Festival is one of the highlights on my culinary calendar, every year. As usual Nataniël was first on our list to watch!
We were informed that Jenny Morris’s show was delayed for half an hour and eventually missed her but we saw Herman Lensing with Brumilda van Rensburg. We loved Vicky de Beer who demonstrated loads of delicious recipes using cheese.
I enjoyed this year’s festival a lot, since I assisted Nina Timm of my Easy Cooking with Barry Gerber from the blog Cape Cook with her cooking demonstration. The food she made was out of this world, especially the pork fillet stuffed with blue cheese and onion relish and topped with a blue cheese sauce.
Nina mentioned one thing that is particularly true about food blogging. One person in a food blogger’s household always gets to eat beautifully styled, but cold food, since a food blogger must always first take photos of his/her food. Since I am working almost the whole day I am finding it extremely difficult to take good quality photos, since it gets dark so early now in Cape Town. Sometimes I try to keep some food to take pics the next day, but I personally thing that bredies and stews looks far better when taken as a whole and not dished up on a plate!
I am sharing this mushroom stew with you, which is a great vegetarian dish. Serve it with pasta, rice or couscous.
- 20g dry shitake mushrooms
- 80ml boiling water
- 15ml olive oil
- 5ml butter
- 2 onions, chopped
- 3 garlic cloves, minced
- 350g portabellini mushrooms, chopped
- 150g mixed exotic mushrooms (or use 500g Portabellini mushrooms), chopped
- 125ml dry white wine
- 1 x 410g can whole peeled tomatoes
- 30g tomato paste
- 15ml brown sugar
- 30ml chopped fresh basil leaves
- 15ml fresh chopped oreganum leaves
- 1 bay leaf
- 1 fresh rosemary sprig
- black pepper
- 80ml sour cream
- Place the dried shitaki mushrooms in a small heatproof dish and add the boiling water. Stand for 20 minutes and drain, but reserve the liquid. Chop the mushrooms and keep aside.
- Heat the oil and butter in a heavy based pot and fry the onions until soft. Add the garlic and chopped fresh mushrooms and stir fry until the mushrooms are turning brown.
- Add the wine and heat until it starts to boil. Add the tinned tomatoes, tomato paste, brown sugar and herbs. Season with the black pepper and add the shitake mushrooms with the reserved liquid. Bring to the boil.
- Reduce the heat and simmer on low for an hour. Discard the bay leaf and rosemary sprig. Add the sour cream and heat through. Serve with crusty bread or rice or any other starch of your choice.