eCook Meal
Venison Rump & Crumbed Mushrooms
with Danish-style feta & toasted almonds
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R209.88
for 4 servings · R52.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Flaked Almonds needs 80 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 8% of packR18.56
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Cornflour needs 80 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
Not in the Woolies basket — source these elsewhere:
- That Mayo (Original)
- Free-range Venison Rump
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Venison Rump & Crumbed Mushrooms?
The preparation time for Venison Rump & Crumbed Mushrooms with Danish-style feta & toasted almonds is between 25 and 40 minutes.
What is the total time required to make Venison Rump & Crumbed Mushrooms with Danish-style feta & toasted almonds?
The total time required to make Venison Rump & Crumbed Mushrooms with Danish-style feta & toasted almonds is between 45 and 60 minutes.
How many servings does Venison Rump & Crumbed Mushrooms provide?
4 servings
What are the main ingredients in Venison Rump & Crumbed Mushrooms?
Almonds, Button Mushrooms, Cornflour, Feta, Grated Italian-style Hard Cheese, Green Leaves, Panko Breadcrumb, Radish, That Mayo (Original), Venison Rump
What is the nutritional information of Venison Rump & Crumbed Mushrooms?
Calories: 1050, Carbs: 84 grams, Fat: grams, Protein: 74.5 grams, Sugar: 7.6 grams, Salt: 1508 grams
How do I prepare Venison Rump & Crumbed Mushrooms?
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. 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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Venison Rump & Crumbed Mushrooms?
Almonds, Button Mushrooms, Cornflour, Feta, Grated Italian-style Hard Cheese, Green Leaves, Panko Breadcrumb, Radish, That Mayo (Original), Venison Rump
How many calories does Venison Rump & Crumbed Mushrooms have?
1050 calories
How much fat content does Venison Rump & Crumbed Mushrooms have?
grams