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For the entire month of October, pink punnets will ‘mushroom’ onto Pick n Pay’s fresh produce shelves nationally. R1 from each punnet of 250g whole white button mushrooms, 250g sliced white button mushrooms, the 250g budget line and the 400g whole white  mushroom punnets sold, will be donated to Reach for Recovery’s Ditto project. This remarkable initiative provides silicone prostheses to women who, after a mastectomy, cannot afford to purchase a breast prostheses.

We’ve found some delicious recipes where mushrooms are the star ingredient for you to try.

Mushroom and Bok Choi Udon Noodle Bowls
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Serves 4-6


1 bunch spring onions, roughly chopped
1 cup button mushrooms, roughly chopped
¼ cup crumbled dried seaweed, such as kombu or wakame
1 thumb size chunk of ginger, crushed and unpeeled
2 whole, unpeeled garlic cloves, crushed
1 tsp sea salt flakes

500g udon noodles
2 Tbsp butter
1 cup chopped leeks
250g white button mushrooms, sliced
1 tsp ginger, grated
2 cloves garlic, finely grated
¼ cup mirin
1 tsp sesame oil
2 Tbsp soy sauce
100g baby bok choi, sliced down each centre
½ cup white miso
4 spring onions, finely chopped, for garnish

Begin with the broth: In a large pot, bring 2 litres of water to a boil over high heat. Add all of the broth ingredients. Reduce heat to a low simmer and cook for 20 minutes with the lid on. Strain and set aside.
Meanwhile, cook udon noodles until al dente, then drain and rinse under cold water to stop them cooking further.
In a large pot, melt butter over medium heat. Add leeks and button mushrooms and sauté until tender. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Pour in reserved broth and bring to a simmer.Add bok choi, udon noodles and miso and stir gently for 2 minutes until greens are cooked and noodles are heated through.
Divide noodles among bowls and ladle hot soup over. Sprinkle with spring onions and serve.

Portabellini Stuffed Peppers with Tomato, Basil and Barley

Serves 4-6


5 bell peppers
250g white button mushrooms, sliced
2 garlic cloves, minced
2 cups cooked barley
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
2 cups cherry tomatoes, halved
250g smooth ricotta
Olive oil
Salt and pepper


Preheat oven to 180˚C.
Prepare the peppers by slicing them in half and de-seeding them. Place them facing up on a baking tray lined with baking paper.
In a large frying pan over high heat sauté the mushrooms in a little olive oil. When almost
cooked add the garlic and season well. Cook until the garlic is fragrant and the mushrooms are golden brown. Set the mushrooms aside on a cooling rack placed on top of a baking tray. This will allow the mushrooms to drain any excess liquid and not sweat.
In a large bowl combine the barley, fresh herbs, cherry tomatoes and ricotta. Season and mix well. Fold in the mushrooms.
Stuff each pepper half with some of the mushroom and barley mixture.
Bake for 15-20 minutes until the peppers are tender and the filling is hot.
Serve with a fresh green salad.

Mushroom Buddha Bowl

Makes 2 bowls


1 cup cooked quinoa, red, white or mixed
1 cup kale
Juice of ½ lemon
½ cup edamame beans, steamed
250g white button mushrooms, sliced
½ cup thinly shaved raw beetroot
1 zucchini, sliced into ribbons
¼ cup fresh radish slices
2 Tbsp pickled onions
Salt and pepper

Creamy guacamole to serve:

1 ripe avocado
Juice of ½ lemon
Handful coriander leaves, picked of the stems
Sea salt
Pinch chilli flakes


Shred the kale into a prep bowl or keep leaves whole if you like the look. Drizzle the kale with a little olive oil and lemon juice. Season lightly with salt. Massage the kale leaves well. This tenderizes them and removes any bitterness. Set aside.
In a large frying pan on high heat cook the mushrooms in a drizzle of olive oil. Season them to taste and keep warm.
Combine guacamole ingredients in a small jug. Using an immersion blender blend until very smooth.
Assemble the buddha bowl by beginning with a layer of quinoa. Top with kale, edamame beans, beetroot, zucchini ribbons, mushrooms, pickled onions and radish.
When ready to serve squeeze bowl with some fresh lemon juice and spoon over the creamy guacamole and use it as a rich and flavourful salad dressing.

Beetroot Hummus with Warm Sesame Mushrooms 

Serves 4-6


For the hummus:
1 x 400g can chickpeas, rinsed & drained
½ tsp bicarbonate of soda
2 medium beetroot, cooked (about 1 cup)
2 garlic cloves
1 heaped Tbsp tahini
1 Tbsp lemon juice
2 Tbsp olive oil
1 tsp ground cumin
Sea salt flakes

For the Mushrooms:

250g portabellini mushrooms
1 garlic clove, minced
Olive oil
Sesame oil
1 Tbsp sesame seeds, mixed
Salt & pepper
Flatbread/pita to serve


To make the hummus: Put the chickpeas in a pot and cover with a few cm of water. Add the bicarbonate of soda and cook for 20 minutes until tender. Drain and rinse with cold water.
Combine all ingredients in a blender and blend until smooth. Add ice cold water if you do not have a strong blender and need more liquid.
To make the mushrooms: Place a large frying pan on high heat. Drizzle a little olive oil and sesame oil into the pan. Fry the mushrooms until almost golden brown and then add the garlic and season with salt and pepper. Cook for a further 2 minutes until the garlic is golden brown. Remove from the heat and sprinkle the mushrooms with mixed sesame seeds.

Top the hummus with the mushrooms and serve with toasted pita or flatbread.

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