Four recipes to spice things up during lockdown


Hola amigos! Running out of recipe ideas? We’ve got you covered with some fresh, hot and healthy, Mexican cooking inspiration from our friends at The South African Mushroom Farmers’ Association. Take a look:

Bacon, Mushroom and Gruyere Frittata 

Serves 6


10ml oil

15ml butter

250g button mushrooms, thickly sliced

5 spring onions

1 red pepper, deseeded and sliced

125g streaky bacon, grilled and diced

2 medium potatoes, cooked

100g gruyere cheese, grated

6-8 eggs

salt and milled black pepper

To Serve:

crispy bacon

fried mushrooms

rocket salad


  1. Preheat the oven to 190°C. Heat the oil and butter in a pan and fry the mushrooms for 2-3 minutes.
  2. Add the spring onions and red pepper and cook for 3-4 minutes.
  3. Remove from the heat and add the bacon, potatoes and cheese. Gently combine. Transfer the mixture to a well-greased tin or ovenproof round casserole.
  4. Whisk the eggs together and season well with salt and pepper. Pour the egg mixture over the mushroom mixture and bake in the oven for 25 – 30 minutes, or until the centre is just cooked.
  5. Allow to stand for 5 minutes, before unmoulding or slicing from the tin. Serve warm or at room temperature, topped with extra crispy bacon, fried mushrooms and a rocket salad.

Mushroom and Beef Nachos 

Serves 4

Preparation time: 35 minutes

Cost per serve:  R32.52


15ml olive oil

1 onion, finely chopped

250g lean beef mince

250g button mushrooms, chopped and pan-fried

1 red chilli, finely chopped

5ml ground coriander

3ml ground ginger

20ml chutney

1 can tomato puree

20ml tomato paste

250ml water

1 can red kidney beans

1 bag of nachos to serve

250ml Avocado guacamole

100ml crème fraiche

1 handful fresh coriander


  1. Heat the oil in a large saucepan. Add the onion and sauté until glossy, Add the mince and allow to brown. Add the mushrooms, chilli, coriander, ginger and chutney.

2. Add the tomato puree and paste, Swirl water in the tomato puree tin and add to the pot.

3. Add the beans and allow to cook together for 15 minutes. Season well with salt and pepper.

4.  Serve with the nachos, guacamole, crème fraiche and coriander.

Cook’s Tip: Try using chicken mince as a variation.

Chili and Mushroom Con Carne

Serves 4-6

Total Cost: R66.60

Cost per person: R16.65


15ml oil

2 onions, peeled, finely chopped

2 garlic cloves, crushed

1 small red chilli, finely sliced

2-5ml cayenne pepper (according to taste)

5ml ground cumin

3ml ground cinnamon

250g lean beef mince

250g Button Mushrooms, sliced

30ml tomato paste

410g can chopped tomatoes

500ml beef stock

salt and milled black pepper

400g can red kidney beans, drained, rinsed

To serve:

Cooked white rice

Finely diced toppings: tomato, red onion, avocado

Fresh coriander leaves


  1. Heat the oil in a pot over a medium heat. Add the onion and cook for 3-4 minutes until it. Stir in the garlic, chilli, cayenne pepper, cumin and cinnamon and cook for 1 minute.
  2. Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned. Add the mushrooms and cook for 3-4 minutes.
  3. Sir in the tomato paste, chopped tomatoes and beef stock. Season with salt and pepper and bring to the boil. Reduce the heat to low, and simmer for 35 minutes.
  4. Add the kidney beans and cook for 10-15 minutes.
  5. Serve with white rice, diced toppings and coriander leaves (optional).

Mushroom and Chicken Quesadilla 

Serves 4


10ml oil

1 chicken breast fillet, sliced

205g button mushrooms, thickly sliced

3ml paprika

1 (410g) can red kidney beans, drained

2 large flat wraps

5ml ground cumin or taco spice

100g guacamole

100g cheddar cheese, grated

fresh salsa*


  1. Heat the oil in a pan and fry the chicken until cooked. Transfer to a plate and return the pan to the stove.
  2. Fry the mushrooms for 2-3 minutes. Add the reserved chicken and the paprika. Cook for 1 minute and set aside.
  3. Place the beans and cumin into a mixing bowl and roughly mash with a fork.
  4. Lay a wrap on a flat surface and spread the bean mixture on top. Top with the reserved mushroom and chicken mixture, guacamole, cheddar cheese and fresh salsa. Lay the second wrap on top of the filling.
  5. Heat a large, non-stick pan on the stove and slide the quesadilla into the pan. Cook for 1-2 minutes, turn (using a plate to assist) and cook the other side for 1-2 minutes. Alternatively, place the quesadilla under a hot grill for 1-2 minutes, per side. Slices into wedges and serve.

*Fresh salsa: Finely dice 1 red onion and 2 tomatoes. Add fresh coriander and some sliced fresh green chilli if desired. Season with salt and pepper.

Details: SA Mushroom Farmers’ Association