RECIPE: Mushroom Stew With Soft Turmeric Maize Meal


Who wants to give meaty stews a break?

This tasty recipe serves as a reminder that Winter comfort food does not have to include meat all the time.  Mushrooms are good for you and they make a great alternative to meat. Some of the health benefits are that mushrooms are low in sodium, fat, cholesterol and calories.  They are also cost effective and energy saving.  Let’s face it, mushroom cook in a matter of minutes.   MushroomsSA shared a Mushroom stew recipe with soft turmeric maize meal.  Enjoy!


For more info on mushroom nutrition, visit:

Follow on Twitter:


Mushroom Stew With Soft Turmeric Maize Meal

Serves:  4

The flavour of the mushroom stew will improve if kept refrigerated for a day or two. Add the chopped tomatoes just before serving and sprinkle with finely chopped parsley. Excellent served with soft turmeric maize meal.



45 ml (3Tbsp) vegetable oil

2 onions, cut into slices

1 garlic clove, finely chopped

1 red chilli, seeded and finely chopped

500 g button mushrooms, wipe clean

300 ml (1 ¼ cup) vegetable stock

75 ml (5Tbsp) white wine

2,5 ml (½ tsp) ground black pepper

salt to taste

15 ml (1Tbsp) white wine vinegar

4 tomatoes, briefly blanched in boiling water, peeled and chopped

30 ml (2Tbsp) fresh parsley, finely chopped


Soft turmeric maize meal:


750 ml (3 cups) water

1 ml (¼ teaspoon) turmeric

salt to taste

200 ml (¾ cup) maize meal

125 ml (½ cup) cream optional




  1. Heat the oil in large frying pan. Add the onions and brown gently over low heat. Add the garlic, chilli and the mushrooms, stir and fry gently until the mushrooms soften and the juices begin to run. Transfer to a large saucepan.
  2. Add the vegetable stock, wine and black pepper. Simmer for 20 minutes. Add the vinegar and correct the seasoning with salt if needed. Cool and refrigerate until ready to serve.
  3. Heat the mushroom stew. Add the tomatoes and sprinkle with finely chopped parsley. Serve with the soft maize meal.
  4. Make the soft maize meal. Bring the water to the boil and add the turmeric and salt. Slowly stir in the maize meal. Cook over low heat for 5 minutes, stirring frequently. Stir in the cream, if using, and then cover the saucepan and set aside for 1 hour to thicken.


Cost per serving: R11.35


Author Info


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

No Comments

Post a Comment