Heerenbone & Brown Shimejis

Heerenbone with Brown Shimeji Mushrooms

Heerenbone with Brown Shimeji Mushrooms

Heerenbone, a pretty cream colour with a little black eye, are grown on the West Coast, usually by potatoes farmers in between crops.  I had my first taste of them at Oep ve Koep, a fabulous tiny restaurant run by Kobus van der Merwe in the little fishing village of Paternoster.  Read my review – click here.  Kobus gave me a bag of beans to bring home and at the same time we were sent some Shimeji Mushrooms from Nouvelle Mushrooms in Hermanus. Ideal to serve a Hermanus wine, the Creation Viognier 2013 with this dish.

You’ll need
200g dried heerenbone, white coco beans work well too
boiling water to cover
2 large onions thinly sliced
4 – 6 Tbs butter
2 punnets brown Shimeji Mushrooms, stalk cut off, separated & washed
250ml cream
splash tarragon vinegar
Oryx Desert Salt and freshly milled black pepper

What you’ll do
Place the heerenbone in a bowl and pick them through to be sure there are no stones or bad beans amongst them. Pour over boiling water to well cover and allow to soak for two hours. They reconstitute quickly. Bring them to the boil with fresh unsalted water and simmer for about 35 to 40 minutes until almost soft. Add salt to the water for the last five minutes or so. Drain and set aside. In a large frying pan, I used my Le Creuset Pan, sauté the onions until they are quite soft and turning golden brown. Add the mushrooms and sauté until soft. Stir in the cream and cook for a while with the drained beans. Add a splash of tarragon vinegar, season with the salt and pepper and serve either as a side dish or a vegetarian luncheon dish with some crisp bread.

Serves 4

Michael’s Wine Recommendation

Creation Viognier 2013

Creation Viognier 2013

Creation Viognier 2013 is fermented in stainless steel tanks with no malolactic fermentation and is matured on the lees.  It is a gem bright gold in the glass with lime flashes when held up to the light. On the nose there are waves of fruit, ripe white fleshed peaches.  The palate is creamy, rich and reminiscent of ripe winter melon.  The finish is a long and lingering one with perfect balance of fruit, acidity, river stone minerality.  Seamless from nose to tail. Click here to read more about Creation Wines.

Oryx Desert Salt

Oryx Desert Salt

 

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