1 punnet of white sliced mushrooms
1 finely chopped onion
250ml thick cream
2 cups of sliced biltong cut in half (not dry)
Health O’Mat/Himilayan salt
Olive oil
crushed fresh garlic
tbls dry mixed herbs
1 cup finely grated cheddar cheese


Add a little butter and olive oil to the pot. When heated sauté the onions and the garlic for a few minutes. Add the mushrooms and make sure there is no water once they are cooked. Add the herbs, the biltong and a little salt.  Mix well. Turn the heat to low and add the cream mixing it gently. Once the cream is heated through, add the grated cheese and stir then leave to melt completely. Serve on a bed of zoodles.

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