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.
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
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.