Jerseys are out of storage, extra blankets are being aired, the mornings are crisp and cool and family-favourite comfort food is suddenly all you can think about, right? Well what could be nicer than Mushroom Stew with Soft Turmeric Maize Meal – nourishing, warming and locally inspired! Oh, and you can make it ahead and just reheat for easy-eating in front of the tele. #autumn #Easter #humanrightsday #fingerfood #familyandfriends #smilesallround


Mushroom Stew with Soft Turmeric Maize Meal

Serves 4



45ml vegetable oil

1 onion, cut into slices

1 clove garlic, finely chopped

1 red chilli, seeded and finely chopped

500g button mushrooms, wipe clean

300ml vegetable stock

75ml white wine

2,5ml ground black pepper

salt to taste

15ml white wine vinegar

4 tomatoes, briefly blanched in boiling water, peeled and chopped

30ml fresh parsley, finely chopped


750ml water

1ml turmeric

salt to taste

200ml maize meal

125ml cream (optional)



1 Heat the oil in a large frying pan. Add the onions and brown gently over low heat. Add the garlic, chilli and the mushrooms, stir and fry gently until the mushrooms soften and the juices begin to run. Transfer to a large saucepan.

2 Add the vegetable stock, wine and black pepper. Simmer for 20 minutes. Add the vinegar and correct the seasoning with salt if needed. Cool and refrigerate until ready to serve.

3 Heat the mushroom stew. Add the tomatoes and sprinkle with finely chopped parsley. Serve with the soft turmeric maize meal.

4 To make the soft turmeric maize meal, bring the water to the boil and add the turmeric and salt. Slowly stir in the maize meal. Cook over low heat for 5 minutes, stirring frequently. Stir in the cream, if using, and then cover the saucepan and set aside for 1 hour to thicken.