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Breast Cancer Awerness Month
The South African Mushroom Farmers' Association

The relationship between breast cancer and diet.

Please get the recipe for this healthy braai option!
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Ingredients Method

Ingredients
  

Baby button kebabs:
  • 100g baby mushrooms
  • 2 tbsp olive oil
  • 1 tbsp dried mixed herbs
  • 1 tbsp lemon juice
  • zest of one lemon
  • sal and pepper
Grilled whole portabellos and portabellinis:
  • 200g portabellini mushrooms
  • 200g portabello mushrooms
  • 1 tsp chilli flakes
  • 1 tsp dried pregano
  • salt and pepper
  • 4 tbsp olive oil
  • 1 tsp smoked parika
Grilled white button and portabellini kebabs:
  • 100 white button mushrooms
  • 100g portabellini mushrooms
  • 3 bell peppers red yellow and green
  • 2 tbsp olive oil
  • salt and pepper
Braaied peppers:
  • 450g assorted bell pepper
  • 1 tbsp olive oil
  • salt and pepper
Tomato and onion gravy:
  • 2 tbsp olive oil
  • 2 red onions halved and sliced
  • 1 tin chopped tomatoes
  • 500g very ripe tomatoes mixed will be fine
  • 2 tsp Worchestershire sauce
  • ¼ cup chopped fresh herbs parsley, oregano and thyme work well
  • 2 tbsp brown sugar
  • 1 tsp salt
  • freshly ground pepper to taste

Method
 

Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.
  1. Baby button kebabs: In a bowl combine the baby button mushrooms along with the olive oil, the dried mixed herbs, lemon juice, lemon zest, salt and pepper. Toss well to coat and allow to marinade for about 30 minutes. Thread 4 to 5 baby buttons onto small skewers. Braai them on medium hot heat for 7 to 10 min.
  2. Grilled whole portabellos and portabellinis: In a large bowl combine the olive oil, chilli flakes, oregano, paprika, salt and pepper. Toss to coat well. Braai mushrooms top down to start, then flip after 5 to 7 min and continue to cook until the mushrooms are just becoming tender.
  3. Grilled white button and portabellini kebabs: Cut the bell peppers into 3 cm square pieces. On a long kebab stick alternate between white buttons, portebellinis and bell peppers. With a pastry brush, generously brush each kebab with olive oil. Season with salt and pepper. Cook on the braai, turning the kebabs a quarter turn every 2 to 3 min. Cook until the mushrooms begin to get tender and the peppers begin to pick up color on their edges.
  4. Braaied peppers: Brush the peppers with olive oil and season with salt and pepper. Place on a hot braai and cook until the peppers are slightly blistered on all sides.
  5. Tomato and onion gravy: Heat the olive oil in a medium saucepan and fry the onions until tender. Add all the ingredients to the pot and allow the sauce to simmer for at least an hour.