Meatless Mondays: Cape Malay Mushrooms with Butter Bean Mash & Brown Butter Sultanas Recipe

Mondays don’t have to be dull—especially when they’re packed with bold flavors and wholesome goodness!

Embracing Meatless Mondays is not just about making a conscious food choice; it’s about discovering vibrant, satisfying dishes that celebrate fresh ingredients and big flavors.

This week, we’re bringing a taste of tradition with a delicious twist: Cape Malay Mushrooms with Butter Bean Mash and Brown Butter Sultanas.

• Rich in warming spices, hearty textures, and just the right touch of sweetness, this dish is the perfect way to turn your bluest Monday into a bright, flavor-filled feast. Check out this easy-to-follow recipe by the South African Mushroom Farmer’s Association and see just how deliciously simple Meatless Mondays can be!

Cape Malay Mushrooms with Butter Bean Mash and Brown Butter Sultanas

Serves 4

Ingredients:

Butter bean mash:

• 2 large (ideally white flesh) sweet potatoes, peeled
• 2 x 400g tins butter beans, drained & rinsed
• 1 tsp garlic powder
• 4 Tbsp olive oil
• 2 Tbsp lemon juice

Brown butter sultanas:

• 4 Tbsp butter
• 100g sultanas
• 4 Tbsp sherry vinegar
• Handful fresh curry leaves

Mushrooms:

• 500g mixed cultivated mushrooms, sliced
• 1 Tbsp Cape Malay curry powder / spice mix
• 1 red onion, sliced thinly into little petals

To serve:

• Store bought poppadoms
• Olive oil, for cooking
• Salt and pepper, to taste

Method:

For the butter bean mash:

1. Boil or steam the sweet potatoes until very tender.
2. Add the sweet potatoes, butter beans and garlic powder to a food processor.
3. Pulse until chunky.
4. Pour in the olive oil and lemon juice and season well with salt and pepper.
5. Pulse until smooth.
6. Add a little water if you need more liquid to achieve a nice consistency.
7. Scrape into a saucepan and heat just before serving.

For the brown butter sultanas:

1. Cook the butter in a small frying pan over medium heat until foam subsides and butter is golden brown.
2. Immediately transfer butter to a bowl.
3. Add the sultanas and vinegar and mix.
4. Keep in a warm place until serving.

For the curry leaves:

1. Heat a drizzle of olive oil in a small frying pan.
2. When hot, add the curry leaves.
3. Swirl them around the oil and cook for about a minute until they crisp at the edges.
4. Remove from the oil with a slotted spoon and place on paper towel to crisp up for serving.

For the mushrooms:

1. Heat a drizzle of olive oil in a large frying pan.
2. Add the oil you cooked the curry leaves in to add flavour and avoid wastage.
3. When hot, add the mushrooms.
4. Sprinkle with curry powder and season with salt and pepper.
5. When the mushrooms are golden brown add the onion.
6. Cook until the onion is just tender but still has a nice little bite to it.
7. Serve the mushrooms on a bed of warm butter bean mash.
8. Spoon over some brown butter sultanas.

Finish with crispy curry leaves and enjoy!