If you can’t actually travel, there’s always the option to let loose your imagination powered by foreign flavours like Barbecued Mushroom Duxelles with Beef Fillet https://bit.ly/2JocDol – comforting, filling and evocative all at the same time! #travelwithyourtongue #foreignflavours #meatandmushrooms #supper


Barbecued Mushroom Duxelles with Beef Fillet

Serves 4



500g large Portobello mushrooms

250g Button mushrooms

2 shallots or 1 onion, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

2 sprigs fresh thyme, leaves only

2tbsp butter

2tbsp extra virgin olive oil

salt and freshly ground black pepper



1 Clean the mushrooms. Chargrill the Portobellos on the braai until char marks appear.

2 Place Portobellos, button mushrooms, shallots, garlic and thyme in a food processor and pulse until finely chopped – stop before it becomes a paste!

3 Place butter and olive oil in a large pan over medium heat. Add the shallot and mushroom mixture and sauté for 10 minutes, stirring, until most of the liquid has evaporated. Season with salt and pepper.

4 Serve dollops of the duxelles on fillet steak done to you likeness on the braai.