Over Neleman
Thuiswinkel waarborg gecertificeerd
Gecontroleerd biologisch en veganistisch
In optimale samenwerking met de natuur
Customer service
Neem contact op

Telefoon: 0575 757 097

Go back

Portobello with hummus paprika & Merlot


4 portobello mushrooms

For the salad:
1 very finely chopped shallot
50ml of red wine vinegar
1 teaspoon of Dijon mustard
100ml of olive oil
Salt and pepper
150g of fresh baby spinach leaves
50g of golden raisins
30g of roasted pine nuts

For the hummus:
2 tablespoons of roasted sesame seeds
2 cloves of garlic
200g of tinned chickpeas, drained (keep the liquid)
3 tablespoons of olive oil
The juice of ½ a lemon
A pinch of chilli powder
A pinch of ground paprika
A pinch of ground cumin

For the sweet pepper salsa:
1 tablespoon of oil
2 orange sweet peppers, diced
2 tablespoons of cane sugar
1 glass of white wine

1. For the salsa heat the oil and add the sweet pepper. Fry for a few minutes then add the sugar. Once the sugar has dissolved add the white wine. Allow simmering gently on a low heat for around 30 minutes, until the wine has been absorbed and the pepper has turned into a thick sauce. Add salt and pepper to taste and keep warm.

2. Put all the hummus ingredients in a food processor except for the liquid from the tin. Mix to produce a puree. Add the liquid to produce an unctuous consistency. Add salt and pepper to taste.

3. Pre-heat the oven to 180°C. Remove the stalks from the portobello mushrooms. Sprinkle the inside of the cap with a little salt and fill with a 1-cm layer of hummus. Place the portobello mushrooms in an ovenproof dish and bake in the oven for 15 minutes.

4. Meanwhile, prepare a dressing by combining the shallot, vinegar and mustard with a little salt and pepper. Add the oil in drops while stirring to produce a smooth emulsion.

5. Remove the portobello mushrooms from the oven. Spread with some of the sweet pepper salsa. Season the spinach with some of the dressing and add the raisins and pine nuts. Serve the portobello mushrooms with the salad, rest of the salsa and maybe some mashed potato.

Food and wine pairing
Portobello mushrooms have a mild flavour, earthy and herby; the salsa provides sweetness and the salad a freshness. Very similar to this Navarra's flavour profile: a full-bodied, sweet initial flavour followed by notes of leather and mushroom, and a finish of refreshing cherries. The combination is as you would expect: glorious!