The Festive Favourite that Avoids a Diet Disaster Come the New Year

Now Christmas may not be your thing, but if you’re South African, then festive feasting definitely is! There’s just too much sunshine and free time for gatherings – with all the best, most-cherished family recipes being dusted off and prepped with pride for a crowd.

But instead of priming a diet disaster come the new year, you really can deck the halls, line your stomach and, above all, bulletproof your wellbeing over the festive season by adding loads of fresh mushrooms to your table – while not skimping on flavour or festive feels in any way!

The key is embracing blendability – and a bit of balance and self-control at the dessert table too. But mushrooms have you sorted on the starters, mains, sides and snacks!

Mushrooms are very low in calories, cholesterol and salt, while being titans of taste. And all you have to do is halve the meat in any recipe you are cooking and substitute it with finely chopped mushrooms for all the flavour and meaty-mouthfeel, and a whole lot more good health.

Added fungi feasting points:

• Fresh mushrooms are amazingly budget-friendly when compared to meat.
• Mushrooms are readily available in every supermarket.
• Mushrooms can easily be used to stretch a meal like potjie to feed a bigger crowd – just chuck a punnet or two into the pot!
• Mushrooms are extremely versatile, and easily adaptable to most cooking methods and cuisines.
• Mushrooms are a marvellous meat substitute. Grill a few over charcoal with your usual braai marinade and you’ll be blown away!
• Mushrooms have a unique nutrient profile, providing nutrients found in animal derived foods like meat, fish and chicken, and plant derived foods such as grains and vegetables.
• Mushrooms are a mainstay of the Mediterranean diet, which is considered the healthiest lifestyle and eating plan in the world.
• Along with moderate exercise, studies show that eating mushrooms can improve your mood.
• Mushrooms are incredibly delicious!

In Central and Eastern Europe, mushrooms are a big part of Christmas Eve celebrations, with mushroom soup always served in Germany and fungi-filled pierogi or uszka on every Polish table.

But what about at home here in South Africa? Well, mushrooms make themselves welcome in every situation. If you’re braaiing, give Mixed Mushroom Braai a try, with sides of Spicy Chicken Livers, Baby Buttons & Creamy Samp or Cheesy Mushroom & Spinach Loaded Polenta, and make a giant bowl of Mushroom Chakalaka for your meats.

And don’t forget the other big flavours of South Africa. Maybe some Mushroom, Pea & Potato Samoosas with Mint & Yoghurt Dipping Sauce for that end-of-year party and a Mushroom & Mince Bobotie for the Christmas table.

Then there are refreshing cold lunch salads like Grilled Mushroom, Chicken & Papaya Salad, late night messy-hand treats like Portabello Shawarma and those little-bit-fancy kuir-snacks from Mushroom Hummus with Sesame Mushroom Topping to Mushroom Summer Rolls.

Come Christmas Eve, Mushroom & Kingklip Ceviche should hit the spot after a day of baking and getting ahead on dishes like Festive Mushroom Wellington & Cranberry Sauce, which promises all the right kind of Big Day drama.

So for your health and for your overall mood, this festive season, whenever your tummy rumbles, go to the South African Mushroom Farmers Association website, and there will always be a great recipe to get your tastebuds excited! Speaking of…

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Twice Baked Mushroom Soufflé

You’ll be pleased to know that mushrooms are especially great for this time of year. They’re robust and substantial enough to keep you going, delicious enough to have more and light enough not to ruin the next feast scheduled. Plus, this Twice Baked Mushroom Souffle is a winner – not only because it is a showstopper but because it is really easy to make.

The recipe is below the image and if you need more mushroom inspiration for the holidays, the SAMFA website has it all.

Serves 6

Ingredients:

400g baby button / Portabellini mushrooms

50g butter, plus extra for greasing
50g flour
300ml milk
75g parmesan, grated
2 tsp Dijon mustard
Pinch ground nutmeg
4 large free-range eggs, separated

250ml cream
50g parmesan cheese, finely grated

6 x high sided soufflé ramekins

Leafy green salad, for serving

Method:

Preheat the oven to 200˚C and butter the ramekins generously.
Place the ramekins in a flat, deep roasting dish and set aside.

Heat a drizzle of olive oil in a large frying pan.
Cook the mushrooms until golden brown.
Season lightly and set aside to cool.

Once cool, divide the cooked mushrooms among the buttered ramekins.

Melt butter in a medium-sized saucepan and scatter over the flour.
Cook the mixture, moving it around the pan with a spatula.

Switch to a whisk and pour in the milk very gradually while constantly whisking to keep the mixture smooth.

Cook over medium high heat until béchamel thickens.
Remove from the heat and add the parmesan, Dijon and nutmeg.

Season with salt and pepper, to taste.
Beat in the egg yolks, one at a time, until fully incorporated.

Set aside.

Beat the egg whites until soft peaks form.
Stir one-third of the egg whites into the cheese mixture thoroughly.

Very gently fold the remaining two-thirds of the egg whites in, keeping as much air in the mixture as possible.

Divide the mixture evenly between the buttered ramekins.
Pour enough boiling water into the tin to come halfway up the sides of the ramekins.

Bake the soufflés for 15 minutes until puffed up and lightly golden.

Remove from the oven, and allow to cool.
Switch off the oven.

Run a knife around the edge of each soufflé to loosen.

Gently unmold the soufflés into a buttered serving dish that can fit all 6.
Turn them out, mushroom side up.

Pour over the cream and finish with the grated parmesan.

Bake for 15 – 20 minutes until puffed up once again and the cream has thickened and caramelised.

Serve straight away with a lightly dressed green salad on the side. 

Recipe and Image Credit: The South African Mushroom Farmers’ Association