Mushroom and mince bobotie

Mushroom and mince bobotie: Comfort food at it best. Image: South African Mushroom Farmers’ Association

Mushroom and mince bobotie: Flavour-packed traditional meal

Level up a traditional favourite by adding mushrooms to bobotie. This mushroom and mince bobotie is a winner every time.

Mushroom and mince bobotie

Mushroom and mince bobotie: Comfort food at it best. Image: South African Mushroom Farmers’ Association

There are some traditional meals that will always remain a winner. This mushroom and mince bobotie is one such recipe. Loaded with fantastic savoury flavours, this recipe is the ultimate treat for the family.

Bobotie is a favourite South African traditional meal. However, this recipe takes it a step further by including mushrooms that add a delicious umami flavour to the mix. One bite of this mushroom and mince bobotie and you will always want to include mushrooms in this recipe.

Why enjoy our mushroom and mince bobotie

Taking care of our planet is becoming increasingly important. Did you know that mushrooms are able to restore soil? Many eco-scientists proclaim mushrooms as one of the answers to climate change. So enjoying more mushrooms with meals does not only make your meals incredibly delicious, but it is also good for the planet.

With World Health Day coming up on 7 April, let’s bear in mind that our food choices have the ability to protect and refresh the earth as they grow.

Mushroom and mince bobotie recipe

5 from 2 votes
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: South AfricanDifficulty: Easy
Servings

6-8

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 750 g mushrooms (portabello, portabellini or button)

  • 500 g beef mince

  • 1 large onion, diced

  • 4 cloves garlic, minced

  • 2 tablespoons curry powder

  • 1 teaspoon turmeric

  • 1 tablespoon sherry vinegar

  • 1 tablespoon Worcestershire sauce

  • ½ cup fruit chutney

  • cup raisins

  • olive oil

  • salt and pepper, to taste

  • Topping
  • 3 large eggs

  • 300 ml milk

  • 3-5 bay leaves

  • salt and pepper, to taste

Method

  • Preheat the 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 an 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.

Notes

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