There truly is nothing more satisfying than a beach picnic, especially when the weather is good, taking your family and friends out into the fresh air and mild autumn sun, is the best medicine for a happy life.
Recently we enjoyed fine picnic weather in Kosi Mouth with our local friends and my Tagine was the perfect accessory to create a memorable beach feast.
This time I chose fresh Porcini Mushrooms direct from from Seashells. There was not much cooking involved. The thing about fresh porcinis is that the less you add to them the better they are.
For this recipe you will need:
500gr Porcini Mushrooms (or any other meaty mushrooms like the king oyster mushroom)
3TBS Butter (Ghee)
1tspn garlic powder
1tspn vegetable salt
200ml sour cream
100gr Boere Kaas or Gruyère cheese
Keep it simple and enjoy the scenery. Let the gentle fire do the job. Do not over stir and keep the lid on most of the time.
Do not complicate matters too much. Think Zen.
Chop the porcini into bite size pieces.
Add them to a dollop of butter that is already gently simmering å in your pot on your fire or stove.
Sprinkle everything with some garlic powder and vegetable salt and let it gently simmer for twenty minutes until the mushrooms are cooked throughout.
Place the pot on a cooling tray and add sour cream and mea generous amount of chunky Boere Kaas.
Let everything melt into the succulent mushrooms. Serve with flat breads or a sour dough baguette and an avocado and cherry tomato salad.
And for all those who do not have a Tagine potuse a potjie pot, just ensure that you have a moderate fire so you don't burn your mushrooms. Enjoy the se last days of summer.
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