Mushroom Bravas – Eat & celebrate this Easter

Easter Weekend is approaching and it’s feast time! Easter not only celebrates a religious holiday but a time to celebrate changing of seasons. In South Africa, the days are getting colder and we are looking for comfort food. If you have guests coming over, we have a hearty recipe that can feed a lot of people. That recipe is the Mushroom Bravas.

Our Mushroom Bravas is based on a Spanish dish “potato bravas”. It is often served in bars as pub grub. It’s deep-fried, hearty and absolutely delicious. The mushrooms in our recipe add an extra umami kick which your army of guests is bound to enjoy. While you feast on this and many more dishes, you can pair it with a tangy gin & tonic cocktail.

The spicy flavours found in this dish are the perfect complement to the herbaceous, dry flavors in an Inverroche G&T. The fresh and cooling notes of the Inverroche provide a refreshing contrast to the bold and powerful flavors emanating from the mushrooms bravas. The botanicals in this gin lend themselves to be paired with this spicy dish.

Feast and be merry this Easter with our Mushroom Bravas and Gin & Tonic recipe.

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Mushroom Bravas Recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: SpanishDifficulty: Easy

Prep time

25

minutes

Cooking time

30

minutes

Total time

55

minutes

Ingredients

• 500 g white button mushrooms

• 500 g potatoes

• neutral oil for deep-frying

• fine sea salt

• 1 handful fresh parsley, chopped

• THE SAUCE

• 1 X 400 g tin Italian crushed tomatoes

• 1 tsp sherry vinegar

• 1 tsp sugar

• 1 clove garlic, grated

• 1 tsp paprika

• 1-2 tsp Sriracha

• GIN PAIRING

• 50 m Inverroche Classic Gin

• dried chillies

• 159 m tonic water

Method

• Place all the sauce ingredients in a small saucepan and bring to the boil. Allow to simmer for 15 – 20 minutes until the sauce thickens. Remove from the heat and set aside for serving.
• Peel and dice the potatoes into 2 cm cubes.
• Pre Cook the potatoes in a pot of boiling water until just tender. Drain.
• Heat neutral oil over medium-high heat until a thermometer reads 200°C. Transfer potatoes to oil in batches and cook, until golden brown. Using a slotted spoon, transfer potatoes onto paper towel and sprinkle with fine sea salt.
• Cut the button mushrooms into quarters and repeat the frying process until they are golden brown. Drain on paper towel and sprinkle with salt while still hot.
• Toss the mushrooms and potatoes together with the chopped parsley.
• Pile onto plates and serve with plenty of spicy sauce for dipping.
• GIN PAIRING
• Fill desired glass with ice and add 2 – 3 dried chillies. Pour in the Inverroche Classic Gin and top with tonic.

Notes

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Looking for more tasty Easter treats to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

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