Cape Malay Mushrooms with Butter Bean Mash and Brown Butter Sultanas

Meatless should not mean flavourless…. Try our Cape Malay Mushrooms with Butter Bean Mash and Brown Butter Sultanas for the yummiest easiest treat that will make your bluest Monday bright!

Serves 4

Ingredients:

Butter bean mash:

  • 2 large (ideally white flesh) sweet potatoes, peeled
  • 2 x 400g tins butter beans, drained & rinsed
  • 1 tsp garlic powder
  • 4 Tbsp olive oil
  • 2 Tbsp lemon juice

Brown butter sultanas:

  • 4 Tbsp butter
  • 100g sultanas
  • 4 Tbsp sherry vinegar

Handful fresh curry leaves

Mushrooms:

  • 500g mixed cultivated mushrooms, sliced
  • 1 Tbsp Cape Malay curry powder / spice mix
  • 1 red onion, sliced thinly into little petals

To serve:

Store bought poppadoms

Olive oil, for cooking

Salt and pepper, to taste

Method:

For the butter bean mash:

  1. Boil or steam the sweet potatoes until very tender.
  2. Add the sweet potatoes, butter beans and garlic powder to a food processor.
  3. Pulse until chunky.
  4. Pour in the olive oil and lemon juice and season well with salt and pepper.
  5. Pulse until smooth.
  6. Add a little water if you need more liquid to achieve a nice consistency.
  7.  Scrape into a saucepan and heat just before serving.

For the brown butter sultanas:

  1. Cook the butter in a small frying pan over medium heat until foam subsides and butter is golden brown.
  2. Immediately transfer butter to a bowl.
  3. Add the sultanas and vinegar and mix.

Keep in a warm place until serving.

For the curry leaves:

  1. Heat a drizzle of olive oil in a small frying pan.
  2. When hot, add the curry leaves.
  3. Swirl them around the oil and cook for about a minute until they crisp at the edges.
  4. Remove from the oil with a slotted spoon and place on paper towel to crisp up for serving. 

For the mushrooms:

  1. Heat a drizzle of olive oil in a large frying pan.
  2. Add the oil you cooked the curry leaves in to add flavour and avoid wastage.
  3. When hot, add the mushrooms.
  4. Sprinkle with curry powder and season with salt and pepper.
  5.  When the mushrooms are golden brown add the onion.
  6. Cook until the onion is just tender but still has a nice little bite to it.

Serve the mushrooms on a bed of warm butter bean mash.

Spoon over some brown butter sultanas.

Finish with crispy curry leaves and enjoy!

Recipe and Image Credit:The South African Mushroom Farmers’ Association

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2 thoughts on “Cape Malay Mushrooms with Butter Bean Mash and Brown Butter Sultanas”

  1. Avatar photo
    Bongiwe Mtshweni

    Will definitely try this Cape Malay Mushrooms with Butter Bean Mash and Brown Butter Sultanas. It looks delicious

    Reply

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Say Hello to the Ultimate Holiday Brunch Bite

Ease into the festive season with a breakfast that feels like a little holiday all on its own. Our golden, savoury mushroom and cheese scones are made for those slow December mornings — perfect for two, yet generous enough for the whole family to share. Comforting, nutritious and deeply satisfying, they’re the kind of festive bite that brings everyone to the table (and keeps them there).

Mushroom & Cheese Scones

Makes 12-15

Ingredients:

  • 500g Portabellini mushrooms, sliced
  • Olive oil, for frying
  • 450g flour, plus extra for dusting
  • 6 tsp baking powder
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp mustard powder
  • 100g cold butter, grated
  • 250g mature cheddar cheese, grated
  • 1 bunch chives, finely sliced
  • 125ml cold milk
  • 125ml cold water
  • 1 egg, beaten with a tiny splash of milk

Method:

Preheat oven to 220˚C.

Line a large baking tray with baking paper and set aside.

Heat a drizzle of olive oil in a large frying pan. Fry the mushrooms in batches until golden brown and they have released all their moisture. Season.

Remove mushrooms from heat and spread out in a single layer onto some paper towel. Cover with another layer of paper towel and gently squeeze any excess moisture out.

Place flour, baking powder, salt, pepper and mustard powder into a large mixing bowl and whisk together until well combined.

Rub the butter into the dry mixture using your fingertips until it resembles wet sand.

Add in the cooked mushrooms and toss well so that they are evenly coated with flour.

Add in most of the cheese, reserving a scant handful to top the scones. Add in the chives, and stir to combine. Pour in the milk and water and mix until the dough just comes away from the edge of the bowl. Tip on to a very lightly floured surface and bring the dough together into a rectangle pressing it gently together and never kneading or over mixing it.

Cut out scones with a fluted cutter. Press excess together gently, avoiding over-mixing.

Place scones on a baking tray and brush with the beaten egg mixture.

Top with the remaining cheese and bake for about 20 minutes until evenly golden brown and cooked through. Rotate the baking tray half way through the bake for a more even colour and even rise.

Allow to cool on a wire rack before breaking open and smearing with a generous amount of butter.

Image and Recipe Credit 

The South African Mushroom Farmers’ Association

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Goldcrest Launches National UGC Campaign: Heart of Hosting

Goldcrest is celebrating the heart of South African hosting with a brand-new nationwide user generated content campaign inviting families, food lovers, and home entertainers to show how they ‘Host with Heart’ using their favourite Goldcrest products.

The #HeartOfHosting campaign shines a spotlight on real moments, real food, and the everyday joy of gathering around a table. Whether it is a cozy breakfast, a festive dinner, or a spontaneous snack spread, the campaign encourages South Africans to share how they host with warmth, creativity, and Goldcrest at the centre.

This initiative is designed to spark authentic stories, boost social engagement, and strengthen brand love across the country. 

THE CAMPAIGN: #HeartOfHosting

The public is invited to share a photo or video showcasing how they host their loved ones using any Goldcrest product.

To enter, participants simply:

  • Post a photo or video of their hosting moment
  • Use the hashtag #HeartOfHosting
  • Tag @GoldcrestSA

WHAT’S UP FOR GRABS:

Weekly Prizes: Entries will stand a chance to win Goldcrest product hampers, every week. These will be selected randomly.  

Grand Prize: One grand prize winner along with 2nd and 3rd places winner will be chosen at the end of the competition and will each receive a curated prize worth up to R5 000 to elevate their hosting occasions.  

1st prize: XL Pizza Braai with travel bag 

2nd prize: Fieldbar 10l Drinks Box  

3rd prize: 6 Person Party Fondue set  

Competition ends 10 December 2025.

Visit the website for full terms and conditions www.goldcrest.co.za 

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Spring’s Hero Salad: Fresh, Filling & Full of Flavour

As Spring makes its welcome return, so does the craving for meals that are light yet satisfying – and our eye candy Mushroom Crispy Rice Salad delivers on all fronts. It’s the kind of dish that fills you up, not out – packed with fresh herbs, crunchy greens, golden crispy rice, and umami-rich mushrooms, all tied together with a punchy dressing. 

Perfect as a vibrant main or a standout side, this salad is a celebration of texture, health, and seasonal eating – ideal for spring menus, fun lunches or  a weekday dinner 

Mushroom Crispy Rice Salad

Image and Recipe credit: The South African Mushroom Farmers’ Association

Serves 6

Ingredients:

Dressing:

  • 2 Tbsp peanut butter
  • 2 Tbsp hot water
  • 1 clove garlic, grated
  • 2 tsp ginger, grated
  • 2 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 4 Tbsp rice vinegar

Crispy rice:

  • 2 cups cooked white rice
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 2 Tbsp gochujang*

Salad:

  • 2 spring onions, sliced
  • 1 ripe avocado, diced
  • 1 small Mediterranean cucumber, diced
  • 1 head baby white cabbage, very thinly sliced
  • 100g steamed broccoli, cooled and finely diced
  • Handful fresh coriander, roughly chopped
  • Handful fresh mint leaves, roughly chopped
  • 250g white button mushrooms, sliced
  •  100g fresh lettuce leaves
  • 2 Tbsp roasted peanuts, roughly chopped
  •  Salt and pepper, to taste
  • Lime wedges, for serving

*Gochujang is a spicy, fermented chilli paste used in Korean cuisine. It is readily available at all Asian supermarkets as well as Woolworths, Checkers, Yuppiechef and a lot of online retailers e.g. Faithful to Nature.

Method:

For the dressing:

  1. Combine the peanut butter and hot water and whisk.
  2. Add the rest of the ingredients and mix well.
  3. Taste to adjust seasoning and then set aside until serving.

For the crispy rice:

  1. Preheat oven to 200˚C.
  2. Place cooked rice in a bowl with the soy sauce, sesame oil and gochujang.
  3. Mix the seasoning thoroughly into the rice with your hands so every grain is covered.
  4. Transfer to a baking tray lined with baking paper.
  5. Spread the rice out in a thin layer. 
  6. Bake for 10 minutes and then agitate, flipping the rice over to evenly brown all the grains.
  7. Bake for another 10 minutes until brown and crispy.
  8. Set aside to cool.

For the salad:

  1. Combine all of the salad ingredients except for the lettuce leaves and peanuts together in a large bowl.
  2. Season with a little salt and pepper. Mix.
  3. Add the crispy rice and pour over the dressing.
  4. Toss to mix well.

Assemble dressed salad on a large serving platter.

Plate lettuce leaves alongside the chopped salad.

Scatter with peanuts and serve with lime wedges on the side and enjoy!

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