Simple ingredients.
Big flavour.

Ingredients

• 500 g button mushrooms, sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 150 ml fresh cream
• 1 tsp Dijon mustard
• Salt and black pepper
• 4 thick slices sourdough
• Fresh parsley

Method

1. Toast the sourdough until crisp and set aside.
2. Heat the butter and oil in a wide pan over medium-high heat.
3. Add the mushrooms and cook until golden and their moisture has reduced.
4. Stir in the garlic, cream and mustard. Simmer gently for 3–4 minutes.
5. Season, spoon over toast and finish with chopped parsley.

Ingredients

• 350 g pasta
• 450 g mushrooms, sliced
• 2 tbsp olive oil
• 3 garlic cloves
• 750 ml vegetable stock
• 150 ml cream
• 2 handfuls baby spinach
• 60 g grated parmesan
• Salt and black pepper

Method

1. Heat the oil in a deep pan and brown the mushrooms.
2. Add the garlic and cook for 30 seconds.
3. Add the pasta and stock, then simmer until the pasta is almost tender.
4. Stir in the cream and spinach.
5. Finish with parmesan, season and serve immediately.

Ingredients

• 1 kg stewing beef
• 500 g button mushrooms
• 2 onions, sliced
• 3 carrots, chopped
• 500 g baby potatoes
• 2 tbsp tomato paste
• 500 ml beef stock
• 2 bay leaves
• Fresh thyme
• Salt and pepper

Method

1. Brown the beef in batches in a heated potjie pot.
2. Add the onions and cook until softened.
3. Layer in the carrots, potatoes, tomato paste, stock and herbs.
4. Cover and cook gently without frequent stirring until the beef is tender.
5. Add the mushrooms for the final 25–30 minutes, season and serve.