Channa Masala Mushrooms

Meat free dining is a growing trend across the world. With the impact the meat industry has had on the planet this is an important trend that we should nurture and and incorporate into our lifestyles.

In the spirit of plant based eating, here’s a delicious plant based recipe you could include in your Eid table line-up.

Channa Masala Mushrooms

Serves 6-8


2 cups basmati rice
3 cups water
2 tsp salt

Chana masala:
1 onion, finely diced
4 cloves garlic, minced
2 Tbsp fresh ginger, grated
1 fresh chilli, sliced (remove seeds for milder heat)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
2 x 400g tins diced tomatoes
1 tsp sugar
2 x 400g tins chickpeas, drained
1 small bunch fresh coriander, chopped
2 Tbsp fresh lemon juice
8 large portobello mushrooms / aka “mushroom steaks”

Fresh coriander, for serving
Double cream plain yoghurt, for serving
Pickled onions, for serving

Olive oil, for cooking
Salt and pepper, to taste


Add rice to a medium sized pot with the water and salt. Bring to a boil. Cover with a lid and turn the heat down to a low simmer. Cook for 13 minutes, until all of the water is absorbed and the rice is tender. Remove from the heat and leave for another 5 minutes. Fluff the rice with a fork and keep warm until serving.

Heat a drizzle of olive oil in a large saucepan. Add the onion and cook until tender. Add the garlic, ginger and chilli and cook until fragrant. Stir in all the spices, and cook for another minute, while stirring constantly until very fragrant.
Pour in the tinned tomatoes and sugar. Increase the heat to a simmer.
Add the chickpeas and cook, maintaining a gentle simmer, for about 10-15 minutes, allowing the flavours to develop and the sauce to thicken.
Finish with chopped coriander and lemon juice. Taste to adjust seasoning.

While the chana masala is simmering away, preheat the oven to 200˚C with the fan on.
Place portabellos on a large baking tray. Drizzle with a little olive oil and season with salt and pepper. Roast for ± 10-15 minutes, depending on their size, until tender.

Spoon the chana masala over the roasted mushrooms. Serve alongside some basmati rice. Garnish everything with fresh coriander, pickled onions and a good dollop of yoghurt.

This recipe is shared from The South African Mushroom Farmers’ Association (SAMFA) which was formally established in 1984. As the leading mushroom industry body in South Africa, and as the collective voice of the industry one of its key objectives is to promote the South African mushroom industry and to increase the consumption of fresh cultivated mushrooms as well as educating new consumers about the benefits of eating mushrooms. SAMFA is made up of mostly mushroom farmers who grow & love mushrooms.

Image Credits: The South African Mushroom Farmers’ Association


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