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Mushroom, biltong and cheese bread

Mushroom, biltong and cheese bread

Servings 6


  • 2 tbsp olive oil
  • 250 g Portabellini mushrooms, sliced
  • 180 g self-raising flour
  • ½ tsp cayenne pepper
  • 3 jumbo eggs
  • ¼ cup buttermilk
  • 80 g beef biltong, chopped
  • 100 g cheddar, grated
  • Sea salt and ground black pepper


  • preheat the oven to 180°C. heat the butter and olive oil in a pan until the butter has melted. add the mushrooms, cook until all the liquid has evaporated. season well.
  • sift the flour into a bowl. add the cayenne. in a jug, whisk together the eggs and buttermilk. add the liquid to the dry ingredients and stir well to combine. stir through the biltong, cheese and mushrooms.
  • grease a 23cm loaf tin. spoon the mixture into the tin; bake for 35–40 minutes. allow to cool in the tin before turning out. serve with green figs and cheese.

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