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The annual Power of Pink campaign is a joint initiative between the SA Mushroom Farmers’ Association (SAMFA) and Pick n Pay as part of Breast Cancer Awareness. 

Eye catching pink mushroom punnets are on shelf in Pick n Pay. R1 from each punnet of 250 g whole and sliced white button mushrooms sold between September 25 and October 30 will be donated to the Ditto prostheses project.

Ingredients

15 ml + 5 ml oil

300 g butternut, cubed

salt and milled black pepper

1 red onion, diced

15 ml fresh ginger, ground

250 g button mushrooms, quartered

5 ml ground cumin

5 ml ground coriander

100 g feta, crumbled

4 sheets phyllo pastry

30 ml olive oil

60 ml dukkah

30 ml fresh coriander leaves, chopped

90 ml smooth cream cheese

Method

Preheat the oven to 180°C. Place the butternut on a baking sheet. 

Drizzle with 15ml oil and season with salt and pepper. Roast the butternut for 35-45 or until tender. 

Meanwhile heat the balance of the oil in a pan and gently fry the onion for 3-4 minutes. 

Add the ginger and mushrooms and fry for 3-4 minutes. 

Stir in the cumin and coriander and cook for 1 minute. 

Remove from the heat and stir in the feta cheese, coriander and roasted butternut. 

Cut each sheet of phyllo pastry into 9 squares and brush both sides lightly with olive oil. 

Arrange 6 squares of pastry in circular shape in a tartlet tin or 6-hole muffin pan. 

Bake the phyllo pastry cases in the oven for 10-12 minutes, or until golden. 

Spoon one tablespoon of cream cheese into the base of each tart and top with the mushroom mixture and a sprinkle of dukkah. 

Return the tarts to the oven and bake for 3-4 minutes and serve hot, warm or at room temperature.