Mushroom samp

Mushroom samp


For 4

You will need...

  • 250 ml Samp, soaked overnight
  • 180 g Butter / margarine
  • 500 g Portabellini mushrooms, halved
  • 1 Large onion, chopped
  • Salt and pepper to taste

Mushroom samp Method

  1. Cook the samp as instructed on the packet and set aside.
  2. Melt 80g of the butter in a saucepan and fry mushrooms gently until most of the juices have released – mushrooms should not be dry.
  3. Remove mushrooms with a slotted spoon and set aside.  Fry onions in the same saucepan on medium heat until soft and have turned a nice light brown colour.
  4. Add remaining butter, onions and the mushrooms to the samp and cook on a high heat, turning regularly, so that the samp toasts all over.
  5. Season with salt and pepper to taste. Serve immediately

    TIP: Ensure that the samp is well cooked, almost to the point of being overcooked before you add it to the dish.  This is made much easier if samp is well soaked for at least 24 hours in advance – you may even choose to cook the samp in a pressure cooker.
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