Recipe: Winter is coming

Roasted Mushroom Kedgeree

By Renate Engelbrecht

Tue, Jul 20

South Africa’s winter is rather unpredictable this year, and even though the Lesser Masked Weavers have started to build their nests, another whiff of winter is coming and I like to be prepared. That’s why this Roasted Mushroom Kedgeree recipe (courtesy of SAMFA) will come in handy this week, as yet another cold front rolls in with a mere 13 degrees in Pretoria on Thursday.

Apart from the fact that this recipe is the perfect fit for winter, it also comes with true, wholesome goodness. Mushrooms have become one of my favourite vegetables to cook with, especially in a time that boosting your immune system is so important.

READ: Benefits of mushrooms

Roasted Mushroom Kedgeree
This Roasted Mushroom Kedgeree will warm you right up. Image: SAMFA

Recipe: Roasted Mushroom Kedgeree

Serves: 4 – 6


2 large, free-range eggs

500g portobello mushrooms

1 Tbsp garam masala

olive oil

salt and pepper, to taste

200g brown and wild rice mix

2 Tbsp ghee (or use 1 Tbsp butter and 1 Tbsp olive oil)

1 Tbsp mustard seeds

1 Tbsp cumin seeds

1 Tbsp curry powder (medium or hot, to taste)

3 bay leaves

1 onion, diced

2 Tbsp fresh ginger, grated

4 cloves garlic, minced

1/2 lemon

salt and pepper, to taste

1 bunch fresh parsley, chopped

Lemon wedges, to serve

Kedgeree: A European dish consisting chiefly of fish, rice and hard-boiled eggs.


Preheat the oven to 200˚C.

Boil the eggs for 8 minutes and then plunge them into ice water to stop the cooking. Peel the eggs and set aside for serving.

Cook the rice in salted water, according to package instructions. Drain and set aside.

Break the mushrooms up into large chunks and place them on a baking tray. Drizzle the mushrooms with olive oil and season with garam masala, salt and pepper. Roast for 5-7 minutes until tender, but still juicy.

Heat the ghee in a large saucepan and add the mustard and cumin seeds. Cook until fragrant and the mustard seeds start “popping.” Add the curry powder, bay leaves and onion and cook until the onion is tender. Add the ginger and garlic and cook for another few minutes.

Add the rice and toss to coat well in all the spices and aromatics. Taste to adjust seasoning. Add the roasted mushrooms and toss. Squeeze over the juice of half a lemon and dish onto a serving platter.

Cut the eggs into quarters and place on top of the kedgeree.

Sprinkle with parsley and serve.

Happy cooking!



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