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

• 400 g medium button mushrooms
• 1 red pepper, cubed
• 1 yellow pepper, cubed
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper

Method

1. Soak wooden skewers in water for 20 minutes if using.
2. Whisk the olive oil, lemon juice, paprika, oregano, salt and pepper.
3. Thread mushrooms, peppers and onion onto the skewers.
4. Brush generously with the marinade.
5. Braai over medium heat for 10–12 minutes, turning until charred and tender.

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

• 18 large mushrooms
• 1 cup breadcrumbs
• 1 cup grated cheese
• 2 garlic cloves
• 2 tbsp chopped parsley
• 2 tbsp olive oil
• 1 tsp lemon zest
• Salt and black pepper

Method

1. Heat the oven to 200°C and place the mushroom caps on a lined tray.
2. Finely chop the stems and combine with breadcrumbs, cheese, garlic, parsley and lemon zest.
3. Season and add enough olive oil to lightly bind the mixture.
4. Fill each cap generously.
5. Bake for 18–22 minutes until tender and golden.

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.

Ingredients

• 200 g mushrooms, sliced
• 4 eggs
• 2 tbsp milk
• 1 tbsp butter
• ½ cup grated cheese
• Chopped chives
• Salt and black pepper

Method

1. Cook the mushrooms in half the butter until golden.
2. Whisk the eggs, milk, salt and pepper.
3. Melt the remaining butter in a clean non-stick pan and add the egg mixture.
4. Add mushrooms and cheese when the eggs are nearly set.
5. Fold, finish with chives and serve hot.