It’s Heritage Day here in South Africa and we’re celebrating with the flavorful combination of beer and mushrooms.
National Braai Day
South Africans have a rich and varied cultural background. One of the ways we do that is to braai. In South Africa, the braai is the Afrikaans name for grilled meat. Braai is an important social custom in South Africa and a number of other African countries. During this day, meat is grilled over coal as people gather around the fire to enjoy their meat and share their experiences.
The love of shisa nyama or braai is something most South Africans share and so Heritage Day was officially rebranded as National Braai day. (Although it hasn’t been without controversy)
Like most, our family doesn’t need a special day to have a braai. However, we don’t miss the opportunity, and will always enjoy family time around the braai and lunch table together on Heritage Day.
Braai Day & Craft Beer
For many South Africans, a braai is synonymous with beer. And even I occasionally enjoy a great craft beer with a braai.
An ever-growing body of research has shown that craft beer can be good for you (with moderate consumption). The South African Mushroom Farmers Association appreciates the flavorful combination of beer and mushrooms and created some great mushroom and craft beer pairings.
My favourite is this mozzarella and mushroom baguette with Devil’s Peak Lager. Devil’s Peak Lager is a well-balanced, smooth, crisp, and easy-drinking beer perfect for Braai Day.
Flavorful Combination of Beer & Mushrooms
Cheese & Mushroom Loaded Baguette
- 1 large white baguette cut into 3 individual portions
- 3 tbsp butter softened
- 1 brown onion sliced
- 1 green bell pepper sliced
- 250g portabello mushrooms thickly sliced
- 1 tsp dried mixed herbs
- 1 cup mozzarella cheese grated
- olive oil
- salt and pepper to taste
- Set oven to grill setting and allow to heat.
- Slice the baguette portions in half and spread the softened butter on the inside of both halves. Toast the bread either in a pan over medium low heat or on the top rack of an oven until golden brown and crisp. Set aside.
- In a large pan sauté the mushroom slices in olive oil until golden brown. Season with mixed herbs, salt and pepper. Set aside.
- In the same pan saute the onion and peppers for 5 min until they have softened.
- To construct the sandwich lay the bottom of each baguette portion on a baking sheet. Begin layering the onions and peppers, followed by a sprinkling of grated cheese, then mushrooms, then another sprinkle of cheese. Repeat until all toppings have been used or you have reached your desired level of filling.
- Place the sandwich halves in the oven under the grill. Grill for 2-3 min or until the cheese has melted. Remove from the oven, top with the other baguette half and serve.
Love mushrooms as much as we do? Check out the RECIPE section for lots more recipes and ideas.
DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipes and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and / or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.
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