We love to order them when we go out, but have you ever tried making crumbed mushrooms at home? It’s easier than you think! Pair them with delicious slices of pan-fried venison steak and a fresh green leaf & toasted almond salad, and you have yourself a glorious weeknight dinner!
Venison Rump & Crumbed Mushrooms
Venison Rump & Crumbed Mushrooms
with Danish-style feta & toasted almonds
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Button Mushrooms
- Cornflour
- Danish-style Feta
- Flaked Almonds
- Free-range Venison Rump
- Grated Italian-style Hard Cheese
- Green Leaves
- Panko Breadcrumbs
- Radish
- That Mayo (Original)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Butter
COOL, C-ALMOND & COLLECTED
Place the flaked almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
BE-CRUMB THE BEST VERSION
In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes: one containing the cornflour (seasoned lightly) and the other containing a mixture of the breadcrumbs, the grated cheese, and seasoning. One at a time, coat the mushrooms in the flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the mushroom so it sticks and coats evenly. Dust off any excess in between coatings.
MUSHROOM MAYHEM
Place a deep pan over a medium heat with 3-4cm of oil. When hot, fry the crumbed mushrooms for 3-4 minutes, shifting occasionally, until the crumb is golden. Remove from the pan on completion and drain on paper towel.
WHAT’S AT STEAK?
Return the pan (from Step 1) to a medium-high heat with a drizzle of oil. Pat the steak dry with some paper towel. When the pan is hot, cook for 6-8 minutes in total, shifting and turning as it colours until browned all over and cooked to your preference. In the final 1-2 minutes, baste the steak with a knob of butter. Remove from the pan on completion and set aside to rest for 3-5 minutes before slicing. Lightly season the slices.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the radish rounds, the drained feta, ½ the toasted almonds, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the venison steak slices and side with the golden crumbed mushrooms. Serve with a hearty helping of the salad, garnish with the remaining toasted almonds, and side with the mayo for dunking. You can’t beat the classics, Chef!
Flaked Almonds - 20g
Cornflour - 20ml
Panko Breadcrumbs - 50ml
Grated Italian-style Hard Cheese - 30ml
Button Mushrooms - 125g
Free-range Venison Rump - 160g
Green Leaves - 40g
Radish - 20g
Danish-style Feta - 25g
That Mayo (Original) - 50ml
COOL, C-ALMOND & COLLECTED
Place the flaked almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
BE-CRUMB THE BEST VERSION
In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare two more shallow dishes: one containing the cornflour (seasoned lightly) and the other containing a mixture of the breadcrumbs, the grated cheese, and seasoning. One at a time, coat the mushrooms in the flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the mushroom so it sticks and coats evenly. Dust off any excess in between coatings.
MUSHROOM MAYHEM
Place a deep pan over a medium heat with 3-4cm of oil. When hot, fry the crumbed mushrooms for 3-4 minutes, shifting occasionally, until the crumb is golden. Remove from the pan on completion and drain on paper towel.
WHAT’S AT STEAK?
Return the pan (from Step 1) to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, cook for 6-8 minutes in total, shifting and turning as they colour until browned all over and cooked to your preference. In the final 1-2 minutes, baste the steaks with a knob of butter. Remove from the pan on completion and set aside to rest for 3-5 minutes before slicing. Lightly season the slices.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the radish rounds, the drained feta, ½ the toasted almonds, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the venison steak slices and side with the golden crumbed mushrooms. Serve with a hearty helping of the salad, garnish with the remaining toasted almonds, and side with the mayo for dunking. You can’t beat the classics, Chef!
Flaked Almonds - 40g
Cornflour - 40ml
Panko Breadcrumbs - 100ml
Grated Italian-style Hard Cheese - 60ml
Button Mushrooms - 250g
Free-range Venison Rump - 320g
Green Leaves - 80g
Radish - 40g
Danish-style Feta - 50g
That Mayo (Original) - 100ml
COOL, C-ALMOND & COLLECTED
Place the flaked almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
BE-CRUMB THE BEST VERSION
In a shallow dish, whisk 2 eggs with 1 tsp of water. Prepare two more shallow dishes: one containing the cornflour (seasoned lightly) and the other containing a mixture of the breadcrumbs, the grated cheese, and seasoning. One at a time, coat the mushrooms in the flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the mushroom so it sticks and coats evenly. Dust off any excess in between coatings.
MUSHROOM MAYHEM
Place a deep pan over a medium heat with 3-4cm of oil. When hot, fry the crumbed mushrooms for 3-4 minutes, shifting occasionally, until the crumb is golden. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.
WHAT’S AT STEAK?
Return the pan (from Step 1) to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, cook for 6-8 minutes in total, shifting and turning as they colour until browned all over and cooked to your preference. In the final 1-2 minutes, baste the steaks with a knob of butter. Remove from the pan on completion and set aside to rest for 3-5 minutes before slicing. Lightly season the slices.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the radish rounds, the drained feta, ½ the toasted almonds, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the venison steak slices and side with the golden crumbed mushrooms. Serve with a hearty helping of the salad, garnish with the remaining toasted almonds, and side with the mayo for dunking. You can’t beat the classics, Chef!
Flaked Almonds - 60g
Cornflour - 60ml
Panko Breadcrumbs - 150ml
Grated Italian-style Hard Cheese - 90ml
Button Mushrooms - 375g
Free-range Venison Rump - 480g
Green Leaves - 120g
Radish - 60g
Danish-style Feta - 75g
That Mayo (Original) - 150ml
COOL, C-ALMOND & COLLECTED
Place the flaked almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
BE-CRUMB THE BEST VERSION
In a shallow dish, whisk 2 eggs with 1 tsp of water. Prepare two more shallow dishes: one containing the cornflour (seasoned lightly) and the other containing a mixture of the breadcrumbs, the grated cheese, and seasoning. One at a time, coat the mushrooms in the flour first, then in the egg, and lastly in the crumb. When passing through the crumb, press it into the mushroom so it sticks and coats evenly. Dust off any excess in between coatings.
MUSHROOM MAYHEM
Place a deep pan over a medium heat with 3-4cm of oil. When hot, fry the crumbed mushrooms for 3-4 minutes, shifting occasionally, until the crumb is golden. You may need to do this step in batches. Remove from the pan on completion and drain on paper towel.
WHAT’S AT STEAK?
Return the pan (from Step 1) to a medium-high heat with a drizzle of oil. Pat the steaks dry with some paper towel. When the pan is hot, cook for 6-8 minutes in total, shifting and turning as they colour until browned all over and cooked to your preference. In the final 1-2 minutes, baste the steaks with a knob of butter. Remove from the pan on completion and set aside to rest for 3-5 minutes before slicing. Lightly season the slices.
FRESH SALAD
In a bowl, combine the rinsed green leaves, the radish rounds, the drained feta, ½ the toasted almonds, a drizzle of oil, and seasoning.
DINNER IS SERVED!
Plate up the venison steak slices and side with the golden crumbed mushrooms. Serve with a hearty helping of the salad, garnish with the remaining toasted almonds, and side with the mayo for dunking. You can’t beat the classics, Chef!
Flaked Almonds - 80g
Cornflour - 80ml
Panko Breadcrumbs - 200ml
Grated Italian-style Hard Cheese - 125ml
Button Mushrooms - 500g
Free-range Venison Rump - 640g
Green Leaves - 160g
Radish - 80g
Danish-style Feta - 100g
That Mayo (Original) - 200ml
Woolies Products in this dish
