MUSHROOM, SILVERBEET & GOAT’S CHEESE WITH WALNUTS

SERVES 6-8 / PREPARATION 10 MINUTES PLUS 20 MINUTES SOAKING TIME / COOKING 10 MINUTES

One for the vegetarians – although I notice that the meat eaters don’t hold back either. Most of this dish can be prepared ahead and reheated before adding in the cheese and walnuts.

8 silverbeet leaves (reserve stems for another use) 20g dried porcini, soaked in 1 cup boiling water

for 20 minutes

2 tablespoons olive oil

25g butter

500g mix of fresh mushrooms, sliced

1 teaspoon sea salt

2 cloves garlic, finely chopped

1 sprig rosemary, very finely chopped a pinch chilli flakes

½ cup dry white wine

100g creamy goat’s cheese

1 cup flat-leafed parsley, coarsely chopped grated zest and juice

1 lemon

¼ cup toasted walnuts, coarsely chopped freshly grated parmesan to serve

Blanch the silverbeet leaves in boiling salted water for 3-5 minutes until tender, then drain, chop roughly and set aside. Drain the porcini, roughly chop and reserve the soaking water. In a frying pan heat the oil and butter and gently fry the porcini for 2-3 minutes until fragrant. Add the fresh mushrooms and salt, and cook until dark and beginning to release their juices, then add garlic, rosemary and chilli flakes and cook for a further minute. Add the wine to the pan and cook until almost reduced. Add the porcini water and reduce by half. Set aside until ready to serve.

Reheat the mushrooms, then add the silverbeet, adding a little water if necessary. Break up the goat’s cheese and add to the pan, then gently stir through the parsley, lemon zest and juice. Season to taste, add the walnuts and serve with the parmesan.

WINE A pinot noir with a savoury accent. We recommend the Lime Rock Central Hawke’s Bay Pinot Noir 2016.