HomeFOOD & WINETasty mushroom spoils

Tasty mushroom spoils

The humble mushroom. Packed with vitamins, great for your immune system, tasty and so versatile. There are so many reasons to celebrate this underrated little veggie! The South African Mushroom Farmer’s Association sent us some exquisite recipes to try this month and we thought you may enjoy them too!


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Makes 4


  • 8 parathas (homemade or store bought)
  • 250g portabellini mushrooms, sliced
  • 1 Tbsp curry powder
  • 1 cup peas, fresh or frozen
  • ½ cup fresh coriander, roughly chopped
  • ½ cup spring onions, finely sliced
  • 1 fresh chilli, seeds removed and diced
  • 200g mozzarella cheese, grated
  • Salt and pepper, to taste
  • Ghee or olive oil, for cooking


  1. Heat a spoonful of ghee or a drizzle of olive oil in a frying pan. Cook mushrooms with curry powder and season. Once they are golden brown set aside.
  2. Blanch peas in boiling water. Drain and place in a large bowl.
  3. Mash peas roughly using a fork. Add the coriander, spring onion, fresh chilli and mozzarella.
  4. Mix and season. Stir through the curried mushrooms.
  5. Cook parathas according to package instructions. Once lightly golden brown on both sides, place on a board. Spoon the mushrooms filling evenly onto 4 of the parathas.
  6. Sandwich them closed with the other 4.
  7. Return each stuffed paratha to the frying pan on medium-low heat. Cook on both sides until golden brown and the cheese has melted.
  8. Slice and serve!


This high-protein quiche is carb clever and a stunning addition to your party canapés. The finer you cut the fillings (a food processor works wonders), the easier it will be to slice. Best sliced when cold, but served warm or at room temperature.

Ingredients: (serves 6 as snacks)

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 250 g smoked bacon bits (or streaky bacon, finely chopped)
  • 250 g button mushrooms, finely chopped (save a few mushrooms, sliced, for topping, optional)
  • 1 punnet parsley/chives, finely chopped
  • 250 ml cream
  • 3 XL eggs
  • 10 ml Dijon mustard
  • 1/2 cup mature cheddar cheese (optional)
  • salt & pepper


  1. Heat the oil in a large wide pan and fry the onion until soft. Add the bacon and fry until golden, breaking up lumps with your spatula as you fry. Add the mushrooms and fry until the mushrooms and cooked and has released their moisture. Set aside to cool slightly.
  2. In a mixing bowl, add the herbs, cream eggs, mustard and cheese. Season with salt & pepper and whisk to combine. Add the fried mushroom mixture and mix well.
  3. Preheat the oven to 200 C. Spray a medium size rectangular baking dish with non-stick baking spray. Pour the quiche mixture into the tin and use a spatula to distribute it evenly. Top with sliced mushrooms (optional), then bake for 25 minutes or until cooked and golden. Remove and leave to cool completely before slicing into triangles. Serve warm or at room temperature (can easily be reheated in the microwave).



  • 100g Baby button mushrooms
  • 2 tbsp olive oil
  • 1 tbsp dried mixed herbs
  • 1 tbsp lemon juice
  • Zest of one lemon
  • Salt and pepper
  • 200g Portabellini mushrooms
  • 200g Portabello mushrooms
  • 1 tsp chilli flakes
  • 1 tsp dried pregano
  • Salt and pepper
  • 4 tbsp olive oil
  • 1 tsp smoked paprika
  • 100g White button mushrooms
  • 100g Portabellini mushrooms
  • 3 bell peppers (red, yellow and green)
  • 2 tbsp olive oil
  • Salt and pepper
  • 450g assorted bell peppers
  • 1 tbsp olive oil
  • Salt and pepper

Tomato & Onion Gravy:

  • 2 tbsp olive oil
  • 2 red onions, halved and sliced
  • 1 tin chopped tomatoes
  • 500g very ripe tomatoes (can be a mix)
  • 2 tsp Worcestershire sauce
  • ¼ cup chopped fresh herbs, parsley, oregano and thyme work well
  • 2 tsp brown sugar
  • 1 tsp salt
  • Freshly ground black pepper to taste


Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.

Baby button kebabs:

In a bowl combine the baby button mushrooms along with the olive oil, the dried mixed herbs, lemon juice, lemon zest, salt and pepper. Toss well to coat and allow to marinade for about 30 minutes. Thread 4 to 5 baby buttons onto small skewers. Braai them on medium hot heat for 7 to 10 min.

Grilled whole portabellos and portabellinis:

In a large bowl combine the olive oil, chilli flakes, oregano, paprika, salt and pepper. Toss to coat well. Braai mushrooms top down to start, then flip after 5 to 7 min and continue to cook until the mushrooms are just becoming tender.

Grilled white button and portabellini kebabs:

Cut the bell peppers into 3 cm square pieces. On a long kebab stick alternate between white buttons, portebellinis and bell peppers. With a pastry brush, generously brush each kebab with olive oil. Season with salt and pepper. Cook on the braai, turning the kebabs a quarter turn every 2 to 3 min. Cook until the mushrooms begin to get tender and the peppers begin to pick up color on their edges.

Braaied peppers:

Brush the peppers with olive oil and season with salt and pepper. Place on a hot braai and cook until the peppers are slightly blistered on all sides.

For the tomato and onion gravy:

  1. Heat the olive oil in a medium saucepan and fry the onions until tender.
  2. Add all the ingredients to the pot and allow the sauce to simmer for at least an hour.
  3. Place all components on a board and serve with a side salad, fresh bread or pap.


Makes 2


  • 4 slices sourdough bread
  • 1 ripe tomato, sliced
  • 2 portabello mushrooms
  • 3 slices mozzarella cheese
  • 3 slices aged cheddar cheese
  • ½ red onion, sliced
  • Sea salt
  • Black pepper
  • +- 4 Tbsp butter, room temperature


  1. Prepare your braai and allow coals or wood to burn down until the heat is very gentle, or preheat a gas braai on low heat.
  2. Season the portabello mushrooms with olive oil, salt and pepper. Grill them on the braai until tender. Allow them to rest and then slice.
  3. Spread two slices of sourdough with softened butter and flip onto a baking tray.
  4. Assemble the braai broodjies beginning with the mozzarella slices.
  5. Next a layer of tomato slices and season them well. Add a few pieces of red onion and spread them out so every bite is even. Arrange the sliced mushrooms across the whole sandwich. Finish with a layer of cheddar which will add flavour and help keep everything in place and insulate the bread from getting soggy.
  6. Top each broodjie with the other piece of sourdough and butter them generously.
  7. Transport the broodjies onto a braai grid. No need to squash them down. Just use the braai grid to gently keep things in place.
  8. Braai over a low heat so that the bread gets nice and crispy and cheese melts. When the broodjies are golden brown remove from the braai, slice and serve immediately.


Makes 4 flatbread



  • 2 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 cup greek yogurt
  • 2 Tbsp olive oil

BBQ sauce:

  • ⅔ cup tomato sauce
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp Worcestershire sauce
  • 12 large portabello mushrooms
  • 2 tbsp olive oil
  • Salt and pepper
  • Freshly sliced chilli
  • Handful fresh coriander
  • 200g soft goat’s cheese (creamy variety like Chavroux, or use crème fraîche)


Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.


Combine all the ingredients in a bowl and mix until the dough becomes smooth. Knead on the counter until it feels like a well worked dough that bounces back when lightly pressed. Separate into 4 pieces and roll each out into an oval shape. Brush each rolled out flatbread with olive oil and place onto the braai to cook.  Braai until the flatbread has puffed and turns golden brown on both sides.

BBQ sauce:

Combine all ingredients in a small pot over low heat. Allow to simmer for 5 to 10 minutes.

Mushrooms: Brush the mushrooms with olive oil, salt and pepper. Braai mushrooms whole until they are tender and the skin is starting to wrinkle. Remove from heat and slice into 2-3 mm slices.

Place a cast iron skillet on the braai. Combine the cut mushrooms and bbq sauce. Mix well and cook until the sauce sticks to the mushrooms, about 5 min. Remove from heat and set aside.


Spread a generous layer of goat’s cheese on each flatbread. Spoon on the desired amount of BBQ mushrooms. Top with fresh coriander and chilli.

DETAILS & PHOTO CREDIT: South African Mushroom Farmer’s Association (SAMFA)

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