Mushroom and mince Bobotie

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This delicious mushroom and mince Bobotie serves 6-8.


750g mushrooms (portabello, portabellini or button)

500g beef mince

1 large 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 raisins

Olive oil, salt and pepper, to taste


3 large eggs

300ml milk

3-5 bay leaves

Salt and pepper, to taste


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

For and on behalf of The South African Mushroom Farmers’ Association


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