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Mushrooms, Boerewors & Bean Breakfast Pan

The addition of mushrooms to this dish not only stretches the meal, but lowers its calorie content.

Image & recipe: The South African Mushroom Farmers Association

Mushrooms, Boerewors & Bean Breakfast Pan

Serves 4-6


  • 500 g boerewors

  • 30 ml olive oil

  • 2 onions, peeled and thinly sliced

  • 2 garlic cloves, crushed

  • 350 g button mushrooms or Portabellini mushrooms

  • 30 ml tomato paste, or sundried tomato paste

  • 5 ml paprika

  • 1 x 415 g can chopped tomatoes

  • 250 ml beef stock

  • 5 ml sugar

  • salt and milled black pepper

  • 1 x 400 g can mixed beans, cannellini beans or butter beans


  1. Preheat the oven to 180˚C.

  2. Place the boerewors in an ovenproof casserole and bake for 20 minutes, turning once. Set aside.

  3. Heat the oil in a pan and cook the onions over a medium-low heat for 5 minutes. Add the garlic and mushrooms and cook for a further 5 minutes.

  4. Add the tomato paste, paprika, tomatoes, stock and sugar. Bring to a simmer and cook for 10 minutes.

  5. Add the wors and beans and cook for 10 minutes, or until heated through.

  6. Season with salt and pepper. Serve with crusty bread.


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