What you'll need: 2 large flat mushrooms (Portobello or similar) 1 tbsp olive oil 100g soft goats cheese ½ garlic clove, finely sliced 30g walnut halves 1 sprig of thyme (leaves picked) 2 tsp honey To serve Sliced beetroot Finely chopped onion Chopped parsley Serves: 2 Time: 10 minutes Method First
What you'll need:
- 2 large flat mushrooms (Portobello or similar)
- 1 tbsp olive oil
- 100g soft goats cheese
- ½ garlic clove, finely sliced
- 30g walnut halves
- 1 sprig of thyme (leaves picked)
- 2 tsp honey
- Sliced beetroot
- Finely chopped onion
- Chopped parsley
Time: 10 minutes
Fry your mushrooms lightly on both sides in olive oil, for two or three minutes.
Remove from the pan, and divide the goats cheese equally between the mushrooms, before topping with the chopped walnuts, the thyme and honey, and a good grinding of black pepper.
Place under a grill for three minutes, or until the cheese is bubbling, and serve with a simple salsa made by mixing the beetroot, onion and parsley together with some olive oil.
If you are looking for a deliciously perfect pairing, a beautiful biodynamic Chardonnay from Adelaide Hills would work so well. We particularly like this Ngeringa 'JE' Chardonnay with mushroom dishes - almost any mushroom dish should be gorgeous with this one!
There you have it -- a delicious recipe for Grilled Mushrooms with Goat's Cheese!
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