Mushrooms, Mash & Sultanas
Cape Malay Mushrooms with Butter Bean Mash & Brown Butter Sultanas – a vibrant and flavorful vegetarian dish featuring spiced mushrooms, creamy butter bean mash, sweet brown butter sultanas, and crispy curry leaves. Served with crunchy poppadoms, it’s the perfect combination of comfort and exotic flavors for a hearty, satisfying, and unique meal.
Ingredients
Butter bean mash
- 2 large (ideally white flesh) sweet potatoes peeled
- 2 400g tins butter beans drained & rinsed
- 1 tsp garlic powder
- 4 tbsp olive oil
- 2 tbsp lemon juice
Brown butter sultanas
- 4 tbsp butter
- 100 g sultanas
- 4 tbsp sherry vinegar
For the mushrooms
- 500 g mixed cultivated mushrooms sliced
- 1 tbsp Cape Malay curry powder / spice mix
- 1 red onion sliced thinly into little petals
For cooking
- 1 handful fresh curry leaves
- olive oil
- salt & pepper to taste
To serve
- Store bought poppadoms
Instructions
For the butter bean mash
- Boil or steam the sweet potatoes until very tender.
- Add the sweet potatoes, butter beans and garlic powder to a food processor.
- Pulse until chunky.
- Pour in the olive oil and lemon juice and season well with salt and pepper.
- Pulse until smooth.
- Add a little water if you need more liquid to achieve a nice consistency.
- Scrape into a saucepan and heat just before serving.
For the brown butter sultanas
- Cook the butter in a small frying pan over medium heat until foam subsides and butter is golden brown.
- Immediately transfer butter to a bowl.
- Add the sultanas and vinegar and mix.
- Keep in a warm place until serving.
For the curry leaves
- Heat a drizzle of olive oil in a small frying pan.
- When hot, add the curry leaves.
- Swirl them around the oil and cook for about a minute until they crisp at the edges.
- Remove from the oil with a slotted spoon and place on paper towel to crisp up for serving.
For the mushrooms
- Heat a drizzle of olive oil in a large frying pan.
- Add the oil you cooked the curry leaves in to add flavour and avoid wastage.
- When hot, add the mushrooms.
- Sprinkle with curry powder and season with salt and pepper.
- When the mushrooms are golden brown add the onion.
- Cook until the onion is just tender but still has a nice little bite to it.
To serve
- Serve the mushrooms on a bed of warm butter bean mash.
- Spoon over some brown butter sultanas.
- Finish with crispy curry leaves and enjoy!
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