Home FOOD All Things Food Brilliant recipes (and charity)

Brilliant recipes (and charity)

From 1 October, R1 from each pink punnet of 250g whole and sliced white button mushrooms sold in Pick ‘n Pay stores nationwide will be donated towards the purchasing of silicone prostheses for women affected by breast cancer and who cannot afford reconstruction after surgery.

Baked Fish with Mushroom Caponata

Baked Fish with Mushroom Caponata

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Serves 4-6


2 onions, diced

2 green peppers, chopped

500g white button mushrooms, sliced

100g black kalamata olives, pitted & sliced in half

50g capers

3 Tbsp tomato paste

2 Tbsp water

1 Tbsp balsamic vinegar

1 tsp dried oregano

Salt & pepper

Olive oil

700g white fish, filleted & deboned

1 tsp dried oregano

2 cloves garlic, finely minced

350g baby potatoes, to serve

Fresh dill, for serving


Heat a drizzle of olive oil in a nonstick frying pan and sauté the onion until tender. Add the green pepper and mushrooms and simmer over medium-high heat for a few minutes until all the water is cooked out of the mushrooms.

Add the tomato paste and oregano and cook for 2 minutes. Add the water and vinegar and simmer. Finally add the olives and capers and taste for seasoning. Simmer for a few minutes to blend flavours.

Preheat oven to 220˚C, move rack to the top third of the oven and line a baking tray with baking paper.

Brush the baking paper with olive oil and place the fish on top.

Season the fish well with salt, pepper and oregano. Drizzle the top with olive oil and spread the garlic evenly over the fillets. Bake for 5-8 minutes depending on fillet sizes.

Serve the baked fish topped with a generous amount of mushroom caponata, fresh dill and some steamed baby potatoes.

Beetroot Hummus with Warm Sesame Mushrooms

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.

Chicken & Mushroom Skillet

Chicken & Mushroom Skillet

Serves 4 – 6


700g boneless skinless chicken thighs

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1 tsp dried thyme

Salt & pepper

Olive oil

500g white button mushrooms, sliced

1 Tbsp butter

4 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

125ml chicken stock

1 tsp wholegrain mustard

¼ cup fresh parsley, chopped


Dry chicken thighs with paper towel and place in a large bowl. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning and a drizzle of olive oil.

Heat a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and almost cooked through. Remove chicken from pan and set aside.

To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until golden brown. Add the garlic, thyme and oregano; sauté until fragrant.

Deglaze the pan with chicken stock. Simmer and reduce and then add the mustard. Return chicken to the pan and stir through the fresh parsley.

Serve on a bed of zoodles, cauliflower rice or your favourite veggies.

Fragrant Mushroom & Fish Coconut Curry

Fragrant Mushroom & Fish Coconut Curry

Serves 4-6


1 Tbsp olive or neutral oil

1 onion, diced

50g yellow curry paste (1 sachet)

1 x 400ml tin coconut milk

250ml fish stock

A small handful of lime leaves

700g firm white boneless fish fillets, cut into large pieces

250g white button mushrooms, sliced

150g fine green beans, trimmed

150g cherry tomatoes, halved

1 tablespoon lime juice

1/2 cup fresh coriander leaves

Sliced chilli, to serve

Lime wedges, to serve


Heat oil in large saucepan and fry the onion until tender. Add curry paste. Stir-fry for 2 minutes until fragrant. Add coconut milk, fish stock and lime leaves. Simmer until the sauce reduces and thickens slightly.

Reduce heat to low and add the mushrooms, green beans and tomatoes. Cook for 5 minutes or until vegetables are tender.

Gently add the fish and cook for about 5 minutes. Add lime juice. Stir gently to combine but be careful not to break up the delicate fish.

Serve curry with steamed basmati rice / cauliflower rice and a sprinkle of fresh coriander and chilli.

Mushroom & Bok Choi Udon Noodle Bowls

Mushroom & Bok Choi Udon Noodle Bowls

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.

Mushroom Buddha Bowl

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.

Mushroom, Chickpea & Sweet Potato Curry

Mushroom, Chickpea & Sweet Potato Curry

Serves 4-6


1 large red onion, finely diced

3 Tbsp red curry paste (about 80g)

2 cloves garlic, minced

Thumb-size piece fresh ginger, grated

500g sweet potatoes, peeled and cut into large cubes

1 x 400ml tin coconut milk

1 x 400g tin chickpeas, drained and rinsed

1 x 400g tin chopped tomatoes

500g white button mushrooms, quartered

200g pack baby spinach

Olive oil

Salt & pepper

Bunch fresh coriander, finely chopped

Fresh lime wedges, to serve

Wild rice, to serve


Heat a drizzle of oil in a large saucepan over medium heat.

Cook the onion and curry paste until the onion is soft and golden, stirring occasionally.

Add the garlic and ginger and cook for another 2 minutes.

Add the sweet potato, chickpeas, chopped tomatoes and coconut milk. Simmer for 15 minutes or until the sweet potatoes are tender and the sauce has thickened. Add the mushrooms and continue to cook for another 5-10 minutes.

Stir in baby spinach and taste for seasoning.

Scatter with fresh coriander and serve with lime wedges and wild rice.

Portabellini Stuffed Peppers with Tomato, Basil & Barley

Portabellini Stuffed Peppers with Tomato, Basil & 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 & pepper


Preheat oven to 180˚C.

Prepare the peppers by slicing them in half and deseeding 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.

Spinach & Mushroom Baked Eggs

Spinach & Mushroom Baked Eggs

Serves 4


5 medium leeks, sliced

500g portabellini mushrooms, sliced

3 cloves garlic, minced

400g baby spinach

2 Tbsp butter

2 Tbsp flour

350ml milk

2 tsp mustard

Pinch nutmeg

½ cup grated Parmesan

4 large free-range eggs

Salt & pink peppercorns

Olive oil


Preheat oven to 200˚C and prepare 4 ramekins on a baking tray.

Blanch the spinach quickly by placing it in a colander in the sink. Pour over a freshly boiled kettle of water and then immediately rinse with cold water. Squeeze all the water out and set aside.

In a large frying pan over high heat sauté the mushrooms in a drizzle of olive oil until golden brown. Set mushrooms aside. In the same pan add in the 2 Tbsp butter, the leeks and garlic and cook until the leeks are tender and the garlic is fragrant. Sprinkle in the flour and stirring constantly cook the flour for a few minutes. Pour in the milk and stir until smooth. Bring to a simmer. Season with salt, pepper, mustard and nutmeg. Once the mixture is thick, remove from the heat. Stir in the mushrooms, spinach and Parmesan.

Divide mixture between ramekins and create a well in the centre of each one. Crack an egg into each well and bake for 10-15 minutes until the eggs are cooked to your liking. Sprinkle with some crushed pink peppercorns and serve.









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