When last did you eat samp? Exactly! And the combination of this local favourite with fresh mushrooms in Mushroom Samp https://bit.ly/2VLfSMw is just heavenly – perfect for a braai, or to fill up any vegetarians who pop by over the weekend! #FunwithFamilyandFriends #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #blendability #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #SAflavours


Mushroom Samp

Serves 4



250ml samp, soaked overnight

180g butter or margarine

500g Portabellini mushrooms, halved

1 large onion, chopped

salt and pepper to taste



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 onion in the same saucepan on medium heat until soft and a nice light brown colour.

4 Add remaining butter to the pan, combine the onion and mushrooms with the samp and cook on a high heat, turning often, so that the samp toasts all over. Season with salt and pepper to taste. Serve immediately


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 beforehand. You may cook the samp in a pressure cooker.