Mushroom recipes Archives

Breakfast recipes

Danillo’s oregano-marinated mushrooms

15 minutes

Great value

Mushroom-and-rosemary fettuccine

15 minutes

Burger recipes

The ultimate crumbed and stuffed mushroom burger

25 minutes

Mushroom recipes

Oven-baked prawns and mushroom pasta

30 minutes

Great value

Pasta with traybake tomato-mushroom sauce

30 minutes

Mushroom recipes

Crunchy crumbed mushrooms

20 minutes

Potato cakes with tomatoes and mushrooms

Serves 4 - 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

4 large potatoes, peeled
2 T milk
2 T butter (or coconut oil if you prefer)
300 g cabbage, thinly sliced
100 g cheese (Cheddar, feta or plant-based cheese)
1 T coconut oil
1 T Seasoning herb salt
6 large mushrooms
1/4 cup oil, for frying
flour, for dusting the potato cakes
2 tomatoes, thickly sliced (or whole cherry tomatoes if you prefer)
Salt and pepper to taste

Method

1. Preheat the oven to 200 °C.
2. Cut the potatoes into small pieces and boil them in a saucepan until soft.
3. Drain them and place them back into the saucepan, then add the milk and mash them until smooth. Season with salt and set aside.
4. In a separate pan, heat the butter or coconut oil, then add the sliced cabbage and cook until soft.
5. Add the cabbage and cheese to the potato mixture; the mixture should be stiff enough to form into cakes.
6. Mix the coconut oil and the herb salt together, and set aside. (Find the recipe for Mokgadi's herb salt here.)
7. Place the mushrooms face up on a baking tray and drizzle with the seasoned coconut oil. Grill in the oven for 10 minutes. Remove from the oven and keep warm.
8. Roll some of the potato mixture into a medium-sized ball, then flatten with the palm of your hands. Dust with some flour on both sides before frying. Repeat with the rest of the mixture.
9. Heat the oil in a frying pan over medium heat, and fry the potato cakes on both sides until browned.
10. Fry the tomatoes for 2 minutes (per side if you are using slices), season with salt and pepper, and set aside.
11. Serve the potato cakes with the fried tomatoes and grilled mushrooms.

Find more vegetarian recipes here.

The following extract is taken from Veggielicious by Mokgadi Itsweng, published by Human & Rousseau and retailing for R375.

Veggielicious

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Stuffed mushrooms

Stuffed rib-eye

Pickled braaied mushrooms

Chunky lamb-and-mushroom ragu

Danillo’s oregano-marinated mushrooms

Mushroom-and-rosemary fettuccine

The ultimate crumbed and stuffed mushroom burger

Oven-baked prawns and mushroom pasta

Pasta with traybake tomato-mushroom sauce

Crunchy crumbed mushrooms

Mushroom carpaccio

Potato cakes with tomatoes and mushrooms

Potato cakes with tomatoes and mushrooms

Ingredients

Method