Roasted Mushroom Kedgeree

Serves 4-6



2 large free-range eggs

500g portobello mushrooms

1 Tbsp garam masala

Olive oil

Salt and pepper, to taste

200g brown & wild rice mix

2 Tbsp ghee

(or use 1 Tbsp butter and 1 Tbsp olive oil)

1 Tbsp mustard seeds

1 Tbsp cumin seeds

1 Tbsp curry powder (medium or hot, to taste)

3 bay leaves

1 onion, diced

2 Tbsp fresh ginger, grated

4 cloves garlic, minced

½ lemon

Salt and pepper, to taste

1 bunch fresh parsley, chopped

Lemon wedges, to serve




Boil the eggs for 8 minutes, and then plunge into ice water to stop the cooking.

Peel and set aside for serving.


Cook the rice in salted water according to package instructions. Drain and set aside.


Preheat oven to 200˚C.


Break mushrooms up into large chunks and place on a baking tray.

Drizzle mushrooms with olive oil and season with garam masala, salt and pepper.

Roast for 5-7 minutes until tender but still juicy.


Heat ghee in a large saucepan and add the mustard and cumin seeds. Cook until fragrant and the mustard seeds start “popping.” Add the curry powder, bay leaves and onion and cook until the onion is tender. Add the ginger and garlic and cook for another few minutes.


Add in the rice and toss to coat well in all the spices and aromatics. Taste to adjust seasoning. Add the roasted mushrooms and toss.

Squeeze over juice of half a lemon and dish onto a serving platter.


Cut the eggs into quarters and place on top of the kedgeree.


Sprinkle with parsley and serve.


This recipe was sponsored by SAMFA


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