If you haven’t tried making your own homemade mmmushroom sauce, today is the day to get that done, Chef. Butter-basted and juicy ostrich steak slices are covered in a very creamy mushroom, thyme & garlic sauce – made from scratch by you! Sided with a simple green salad for freshness.
Strandveld’s Ostrich & Mushroom Sauce
Strandveld’s Ostrich & Mushroom Sauce
with a creamy pumpkin mash & walnuts
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Button Mushrooms
- Creme Fraiche
- Free-range Ostrich Fillet
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU One For All Rub
- Ostrich
- Pumpkin Chucks
- Pumpkin Chunks
- Raw Almonds
- Summer Salad Leaves
- Summer Salad Mix (Green oak, cos, red spinach)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the picked thyme, and fry until fragrant, 1-2 minutes. Deglaze the pan with 50ml of water and mix in the crème fraîche. Lightly simmer until thickening, 2-3 minutes. Season and cover.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the rinsed green leaves with a drizzle of olive oil, the toasted nuts, seasoning, and toss to combine.
DINNER IS READY
Dish up the mash, top with the ostrich slices, and the creamy mushroom sauce. Serve the leafy salad on the side and dig in, Chef!
Lemon Juice - 1
Pumpkin Chunks - 250g
Raw Almonds - 1
Button Mushrooms - 65g
Garlic Clove - 1
Fresh Thyme - 3g
Crème Fraîche - 30ml
Free-range Ostrich Fillet - 150g
NOMU One For All Rub - 5ml
Summer Salad Leaves - 1
MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the picked thyme, and fry until fragrant, 1-2 minutes. Deglaze the pan with 100ml of water and mix in the crème fraîche. Lightly simmer until thickening, 2-3 minutes. Season and cover.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the rinsed green leaves with a drizzle of olive oil, the toasted nuts, seasoning, and toss to combine.
DINNER IS READY
Dish up the mash, top with the ostrich slices, and the creamy mushroom sauce. Serve the leafy salad on the side and dig in, Chef!
Lemon Juice - 1
Pumpkin Chunks - 500g
Raw Almonds - 1
Button Mushrooms - 125g
Garlic Clove - 1
Fresh Thyme - 5g
Crème Fraîche - 60ml
Free-range Ostrich Fillet - 300g
NOMU One For All Rub - 10ml
Summer Salad Leaves - 1
MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the picked thyme, and fry until fragrant, 1-2 minutes. Deglaze the pan with 150ml of water and mix in the crème fraîche. Lightly simmer until thickening, 4-5 minutes. Season and cover.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the rinsed green leaves with a drizzle of olive oil, the toasted nuts, seasoning, and toss to combine.
DINNER IS READY
Dish up the mash, top with the ostrich slices, and the creamy mushroom sauce. Serve the leafy salad on the side and dig in, Chef!
Lemon Juice - 1
Pumpkin Chucks - 750g
Raw Almonds - 1
Button Mushrooms - 190g
Garlic Cloves - 2
Fresh Thyme - 8g
Crème Fraîche - 90ml
Free-range Ostrich Fillet - 450g
NOMU One For All Rub - 15ml
Summer Salad Mix (Green oak, cos, red spinach) - 1
MASH
Place the pumpkin pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
TOAST
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the grated garlic, the picked thyme, and fry until fragrant, 1-2 minutes. Deglaze the pan with 200ml of water and mix in the crème fraîche. Lightly simmer until thickening, 4-5 minutes. Season and cover.
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a salad bowl, combine the rinsed green leaves with a drizzle of olive oil, the toasted nuts, seasoning, and toss to combine.
DINNER IS READY
Dish up the mash, top with the ostrich slices, and the creamy mushroom sauce. Serve the leafy salad on the side and dig in, Chef!
Lemon Juice - 1
Pumpkin Chunks - 1kg
Raw Almonds - 1
Button Mushrooms - 250g
Garlic Cloves - 2
Fresh Thyme - 10g
Crème Fraîche - 125ml
Free-range Ostrich Fillet - 600g
NOMU One For All Rub - 20ml
Summer Salad Leaves - 1
Woolies Products in this dish
