Mini Mushroom Bunny Chow

Name: Mini Mushroom Bunny Chow
Ingredients: 4 hamburger buns; 30 ml (2 tablespoons) butter; 30 ml (2 tablespoons) sunflower oil; Mushroom curry:; 15 ml (1 tablespoon) butter; 15 ml (1 tablespoon) sunflower oil; 15 ml (1 tablespoon) hot Durban style curry powder; 5 ml (1 teaspoon) paprika; 5 ml (1 teaspoon) ground cumin; 15 ml (1 tablespoon) fresh ginger, grated; 5 ml (1 teaspoon) fresh garlic, crushed; 2 red chillies, finely chopped; 1 onion, roughly chopped; ½ each red, yellow and green pepper, cut into large pieces; 6 ripe tomatoes, peeled and seeded, cut into pieces; 500 g Portobello mushrooms, wiped clean and halved; 30 ml (2 tablespoons) butter; salt and ground black pepper to taste; 30 ml (2 tablespoons) fresh coriander, chopped

Here I’ve presented the traditional Durban fast food favourite in hollowed out sesame seed hamburger buns and had great fun creating a mushroom curry that will bring a tear to your eye.

Published 1 November 2020

Method

Preheat the oven to 180 ºC.
Cut the tops off the hamburger buns. Carefully hollow out the buns, creating a bread cup. Melt the butter and stir in the oil. Liberally paint the buns and tops on all sides with the butter mixture. Bake in the oven until brown and crisp. Set aside.
Melt the butter with the oil in a large sauce pan. Add the spices and cook for 3 minutes until fragrant. Add the onion, ginger, garlic and chillies and cook for 5 minutes, stirring often.
Add the peppers and tomatoes and any accumulated tomato juice. Lower the heat and simmer for 15 minutes, adding a little water if it becomes to dry.
Heat the remaining 2 tablespoons of butter in a large frying pan and brown the mushrooms over high heat. Transfer the mushrooms to the curry and season to taste with salt and black pepper. Heat through and generously spoon the curry into the prepared bums. Sprinkle with the chopped coriander and crown it all with the bun top, placed at an angle