{"id":17938,"date":"2025-02-21T12:33:12","date_gmt":"2025-02-21T10:33:12","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=17938"},"modified":"2025-02-21T12:33:46","modified_gmt":"2025-02-21T10:33:46","slug":"meatless-mondays-cape-malay-samfa-with-butter-bean-mash-brown-butter-sultanas-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/meatless-mondays-cape-malay-samfa-with-butter-bean-mash-brown-butter-sultanas-recipe\/","title":{"rendered":"Meatless Mondays: Cape Malay Mushrooms with Butter Bean Mash &#038; Brown Butter Sultanas Recipe"},"content":{"rendered":"<p data-start=\"0\" data-end=\"289\"><strong>Mondays don\u2019t have to be dull\u2014especially when they\u2019re packed with bold flavors and wholesome goodness!<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: center;\" data-start=\"0\" data-end=\"289\">Embracing <strong data-start=\"113\" data-end=\"133\">Meatless Mondays<\/strong> is not just about making a conscious food choice; it\u2019s about discovering <strong data-start=\"207\" data-end=\"237\">vibrant, satisfying dishes<\/strong> that celebrate fresh ingredients and big flavors.<\/p>\n<\/blockquote>\n<p data-start=\"291\" data-end=\"613\"><span style=\"text-decoration: underline;\"><strong>This week, we\u2019re bringing a taste of tradition with a delicious twist: Cape Malay Mushrooms with Butter Bean Mash and Brown Butter Sultanas.<\/strong> <\/span><\/p>\n<ul>\n<li data-start=\"291\" data-end=\"613\">Rich in warming spices, hearty textures, and just the right touch of sweetness, this dish is the perfect way to turn your <strong data-start=\"558\" data-end=\"610\">bluest Monday into a bright, flavor-filled feast<\/strong>. Check out this easy-to-follow recipe by the South African Mushroom Farmer&#8217;s Association and see just how <strong data-start=\"668\" data-end=\"690\">deliciously simple<\/strong> Meatless Mondays can be!<\/li>\n<\/ul>\n<h3><strong>Cape Malay Mushrooms with Butter Bean Mash and\u00a0<\/strong><strong>Brown Butter Sultanas<\/strong><\/h3>\n<p>Serves 4<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>Butter bean mash:<\/p>\n<ul>\n<li>2 large (ideally white flesh) sweet potatoes, peeled<\/li>\n<li>2 x 400g tins butter beans, drained &amp; rinsed<\/li>\n<li>1 tsp garlic powder<\/li>\n<li>4 Tbsp olive oil<\/li>\n<li>2 Tbsp lemon juice<\/li>\n<\/ul>\n<p>Brown butter sultanas:<\/p>\n<ul>\n<li>4 Tbsp butter<\/li>\n<li>100g sultanas<\/li>\n<li>4 Tbsp sherry vinegar<\/li>\n<li>Handful fresh curry leaves<\/li>\n<\/ul>\n<p>Mushrooms:<\/p>\n<ul>\n<li>500g mixed cultivated mushrooms, sliced<\/li>\n<li>1 Tbsp Cape Malay curry powder \/ spice mix<\/li>\n<li>1 red onion, sliced thinly into little petals<\/li>\n<\/ul>\n<p>To serve:<\/p>\n<ul>\n<li>Store bought poppadoms<\/li>\n<li>Olive oil, for cooking<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p>For the butter bean mash:<\/p>\n<ol>\n<li>Boil or steam the sweet potatoes until very tender.<\/li>\n<li>Add the sweet potatoes, butter beans and garlic powder to a food processor.<\/li>\n<li>Pulse until chunky.<\/li>\n<li>Pour in the olive oil and lemon juice and season well with salt and pepper.<\/li>\n<li>Pulse until smooth.<\/li>\n<li>Add a little water if you need more liquid to achieve a nice consistency.<\/li>\n<li>Scrape into a saucepan and heat just before serving.<\/li>\n<\/ol>\n<p>For the brown butter sultanas:<\/p>\n<ol>\n<li>Cook the butter in a small frying pan over medium heat until foam subsides and butter is golden brown.<\/li>\n<li>Immediately transfer butter to a bowl.<\/li>\n<li>Add the sultanas and vinegar and mix.<\/li>\n<li>Keep in a warm place until serving.<\/li>\n<\/ol>\n<p>For the curry leaves:<\/p>\n<ol>\n<li>Heat a drizzle of olive oil in a small frying pan.<\/li>\n<li>When hot, add the curry leaves.<\/li>\n<li>Swirl them around the oil and cook for about a minute until they crisp at the edges.<\/li>\n<li>Remove from the oil with a slotted spoon and place on paper towel to crisp up for serving.<\/li>\n<\/ol>\n<p>For the mushrooms:<\/p>\n<ol>\n<li>Heat a drizzle of olive oil in a large frying pan.<\/li>\n<li><em>Add the oil you cooked the curry leaves in to add flavour and avoid wastage. <\/em><\/li>\n<li>When hot, add the mushrooms.<\/li>\n<li>Sprinkle with curry powder and season with salt and pepper.<\/li>\n<li>When the mushrooms are golden brown add the onion.<\/li>\n<li>Cook until the onion is just tender but still has a nice little bite to it.<\/li>\n<li>Serve the mushrooms on a bed of warm butter bean mash.<\/li>\n<li>Spoon over some brown butter sultanas.<\/li>\n<\/ol>\n<p><strong>Finish with crispy curry leaves and enjoy!<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mondays don\u2019t have to be dull\u2014especially when they\u2019re packed with bold flavors and wholesome goodness! Embracing Meatless Mondays is not just about making a conscious food choice; it\u2019s about discovering vibrant, satisfying dishes that celebrate fresh ingredients and big flavors. This week, we\u2019re bringing a taste of tradition with a delicious twist: Cape Malay Mushrooms&#8230;<\/p>\n","protected":false},"author":1,"featured_media":17939,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-17938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/17938","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=17938"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/17938\/revisions"}],"predecessor-version":[{"id":17940,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/17938\/revisions\/17940"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/17939"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=17938"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=17938"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=17938"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}