Three healthy Easter treats to make this weekend

By Renate Engelbrecht

Wednesday, Mar 31

Yup, Easter is upon us and I for one cannot wait to spend some quality time with my loved ones. That also means that there will be a lot of nibbling and dining, as the best of conversations happen around the dining table. I’ve teamed up with the South African Mushroom Farmers’ Association to share three unique and healthy nibbly treats to prepare over this coming Easter weekend.

Whether it’s mushroom biltong, a tapenade or some smoky mushroom popcorn you’re after, you’ll find all the recipes below. Happy Easter cooking!

Mushroom Biltong

Suggested equipment: Ezidri Dehydrator


8 Portobello mushrooms

2 tbsp tamari

1 tsp apple cider vinegar

2 tbsp maple syrup

1 tsp smoked paprika


  1. Slice the mushrooms (thick)
  2. Combine all ingredients
  3. Marinade the mushrooms for 2 – 4 hours
  4. Place the mushrooms on a dehydrator tray
  5. Dehydrate mushrooms for 6 – 8 hours (or until as dry as you prefer)
  6. Can be kept for up to 2 weeks

* Any mushroom can be used for this recipe

Mushroom Popcorn


300g baby button mushrooms

1/2 cup Panko bread crumbs

1/2 cup biltong dust

1 cup plain popcorn

1 tsp chili flakes

1/2 lemon, zested

1 tbsp sesame seeds

2 tbsp hoisin sauce

2 tbsp soy sauce

Olive oil for frying


  1. Blitz the popcorn in a food processor until you’ve made chunky crumbs.
  2. Mix the Panko, popcorn crumbs, biltong dust, chili flakes, sesame seeds and lemon zest in a large mixing bowl and set aside.
  3. In a non-stick frying pan, add a drizzle of olive oil and sauté the mushrooms until they release their water and begin to brown. Add the soy sauce and hoisin and roll them around to glaze each one. Allow the sauce to reduce and become sticky.
  4. Toss the glazed mushrooms in the popcorn mix making sure that each one is coated well.
  5. Serve as a snack in jars or cones at a party or while watching your favourite TV show.

Mushroom Tapenade

Find the recipe for this delicious tapenade HERE.

Image credits: South African Mushroom Farmers’ Association



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