Mushroom lovers unite! Just when you thought Bobotie could not get any better the South African Mushroom Association have stepped up the game and brought us this truly unique yet sensational dish. A fully-loaded and full flavoured version of a South African classic, this mushroom and mince bobotie is full of traditional spices that are sure to delight all of your senses!
What is Mushroom and Mince Bobotie?
Bobotie is a classic South African casserole dish. It consists of ground beef seasoned with traditional Cape Malay spices such as turmeric and curry powder, and a creamy custard topping made from egg. The beef is full of a rich curry flavour, while the custard is decadently creamy. The smooth texture of the egg topping complements the mouth-watering texture of the mince perfectly. This mushroom and mince bobotie is loaded with mushrooms that have been spiced with onion and garlic. Fruit chutney adds a lovely sweetness to the savouriness of the meal, and raisins add even more texture and sweetness.
The Magic of Mushrooms
Mushrooms are not just marvelously tasty, but they are full of essential vitamins, minerals, and antioxidants too. Mushrooms are a great source of vitamin D, and essential vitamin for bone and immune health. Mushrooms have also been found to lower blood pressure due to their high amount of potassium, and can boost the immune system due to their anti-inflammatory properties.
Mushroom & Mince Bobotie
Ingredients
- 750 g mushrooms (portabello, portabellini or button)
- 500 g beef mince
- 1 lage onion diced
- 4 cloves garlic minced
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tbsp sherry vinegar
- 1 tbsp Worcestershire sauce
- ½ cup fruit chutney
- ⅓ cup cup raisins
- Olive oil
- Salt and pepper, to taste
For the Topping:
- 3 large eggs
- 300 ml milk
- 3-5 bay leaves
- Salt and pepper, to taste
Instructions
- Preheat oven to 180 ̊C.
- Cut mushrooms into smaller pieces if necessary and then place into the bowl of a food processor. Process in batches until finely chopped.
- In a large frying pan (or oven safe cast iron / buffet casserole) heat a drizzle of olive oil. Fry mushrooms until completely dry and turning golden brown. Fry in batches if necessary. Set aside in a bowl.
- To the same pan add the beef mince and fry until beginning to brown. Add the onion, garlic, curry powder and turmeric. Cook until tender and fragrant.
- Add the cooked mushrooms back into the mince mixture.
- Add in vinegar, Worcestershire sauce, chutney and raisins. Adjust seasoning.
- Level out filling in oven safe dish or transfer to an oven safe dish.
- Whisk together topping ingredients and season. Gently pour egg custard onto the top of the mushroom and mince filling. Scatter with bay leaves and bake for 45-60 minutes until set and deeply golden brown.
- Serve bobotie with sambals and yellow rice.
