Celebrate being South African with these mushroom dishes

Mushroom & Mince Bobotie

MANDELA DAY is an annual global celebration that takes place on 18 July to honour the life and legacy of Nelson Mandela. This day is a call to action for individuals, communities, and organisations to take time to reflect on Mandela’s values and principles and to make a positive impact in their own communities.

Today we showcase delicious proudly South African mushroom dishes for breakfast, lunch and dinner (and a bonus recipe to go with everything), courtesy of the SA Mushroom Farmers’ Association.


Serves 6-8


  • 750g mushrooms (portabello, portabellini or button) 
  • 500g beef mince
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp curry powder
  • 1 tsp turmeric
  • 1 Tbsp sherry vinegar
  • 1 Tbsp Worcestershire sauce
  • ½ cup fruit chutney 
  • ⅓ cup raisins
  • Olive oil
  • Salt and pepper, to taste 


  • 3 large eggs
  • 300ml milk
  • 3-5 bay leaves 
  • Salt and pepper, to taste 


  • Preheat oven to 180˚C. 
  • Cut mushrooms into smaller pieces if necessary and then place into the bowl of a food processor. Process in batches until finely chopped. 
  • In a large frying pan (or oven safe cast iron / buffet casserole) heat a drizzle of olive oil. Fry mushrooms until completely dry and turning golden brown. Fry in batches if necessary. Set aside in a bowl. 
  • To the same pan add the beef mince and fry until beginning to brown. Add the onion, garlic, curry powder and turmeric. Cook until tender and fragrant. 
  • Add the cooked mushrooms back into the mince mixture. 
  • Add in vinegar, worcestershire sauce, chutney and raisins. Adjust seasoning. 
  • Level out filling in oven safe dish or transfer to an oven safe dish. 
  • Whisk together topping ingredients and season. 
  • Gently pour egg custard onto the top of the mushroom and mince filling. Scatter with bay leaves and bake for 45-60 minutes until set and deeply golden brown. 
  • Serve bobotie with sambals and yellow rice. 


Serves: 4 


  • 2 tomatoes
  • 4 potatoes
  • 2 Tbsp vegetable oil
  • 1 cinnamon stick
  • 1 onion, sliced into rings
  • 2-3 curry leaves
  • 2 Tbsp curry powder 
  • 1 tsp ground turmeric
  • 2 tsp fresh ginger, grated
  • 2 tsp fresh garlic, crushed
  • 1kg white button mushrooms cut into quarters
  • 2 tsp garam masala
  • Salt
  • Fresh coriander for garnish

To serve

  • 1 loaf white bread


  • Pierce tomato skins once or twice with a sharp knife and plunge them into boiling water for a few minutes, drain and remove the skins. Cut into dice. Peel the potatoes and cut into small cubes. Set aside with the tomatoes.
  • Heat the oil and add the cinnamon stick, onion and curry leaves. Fry until the onion is light golden brown in colour.
  • Add the curry powder, turmeric, ginger, garlic and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a purée.  Add the potatoes, lower the heat and simmer until the potatoes are almost cooked. Keep an eye on it to make sure the bottom of the pot does not burn. (Add a dash of water if needed.)
  • Add the mushrooms and simmer for about 10 minutes.
  • Once the mushrooms are done, add the garam masala. Test for seasoning and add salt if necessary. Simmer for a further few minutes on a low heat.
  • Take a fresh loaf of white bread and halve it. Scoop out the soft white inside, leaving the crust to form a “bowl”. Spoon the curry into the half loaf and serve, garnished with coriander leaves. The soft insides can be dipped into the curry and eaten as well.


Serves 4-6


  • 500g boerewors 
  • 2 Tbsp olive oil
  • 2 onions, peeled and thinly sliced
  • 2 garlic cloves, crushed
  • 350g button mushrooms or portabellini mushrooms
  • 2 Tbsp tomato paste or sundried tomato paste
  • 1 tsp paprika
  • 400g tin chopped tomatoes
  • 1 cup beef stock
  • 1 tsp sugar
  • Salt and milled black pepper
  • 400g can mixed beans, cannellini beans or butter beans


  • Preheat oven to 180˚C. 
  • Place the boerewors in an ovenproof casserole and bake for 20 minutes, turning once. Set aside. 
  • Heat the oil in a pan and cook the onions over a medium-low heat for 5 minutes. Add the garlic and mushrooms and cook for a further 5 minutes. 
  • Add the tomato paste, paprika, tomatoes, stock and sugar. Bring to a simmer and cook for 10 minutes. 
  • Add the wors and beans and cook for 10 minutes, or until heated through. 
  • Season with salt and pepper. 
  • Serve with crusty bread.


Serves 8 as a side/accompaniment 


  • 500g portabellini mushrooms, quartered
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp/thumb sized piece ginger, grated
  • 2 Tbsp curry powder, mild, medium or hot 
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 medium carrots, grated
  • 400g tin chopped tomatoes 
  • Salt and pepper, to taste 


  • In a large deep sauté pan, heat a drizzle of olive oil. 
  • Add the mushrooms and cook until golden brown. 
  • Add the onion and a good pinch of salt. 
  • Fry until tender. 
  • Add the garlic, ginger and curry powder. 
  • Cook until fragrant. 
  • Add the bell peppers and carrots and mix well. 
  • Pour in the tinned tomatoes and rinse the tin out with about half a cup of water and add it in. 
  • Simmer everything together for ± 15 minutes until the flavours are well melded. 
  • Taste to adjust seasoning.
  • Serve alongside your favourite braai dishes.
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