There’s nothing like the flavours of South Africa, the flavours of home. Today we’re loving braai meat with Mushroom Samp! #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #celebrate #braai #samp #southafricanfood #heritageday
Mushroom Samp
Serves 4
Ingredients
250ml samp, soaked overnight
180g butter or margarine
500g Portabellini mushrooms, halved
1 large onion, chopped
salt and pepper, to taste
Method
1 Cook the samp as instructed on the packet and set aside.
2 Melt 80g of the butter in a saucepan and fry the mushrooms gently until most of the liquid have been released – the mushrooms should not be dry.
3 Remove mushrooms with a slotted spoon and set aside. Fry the onion in the same saucepan on medium heat until soft and a light brown colour.
4 Add the remaining butter, mushrooms and samp and cook on a high heat, turning regularly, so that the samp toasts all over.
5 Season with salt and pepper to taste.
6 Serve immediately.
Cook’s 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 the samp is well soaked for at least 24 hours in advance. You may cook the samp in a pressure cooker.