Creamy Mushroom Samp

Creamy Mushroom Samp

210 min
4 people


  • 2 cups Ace Samp
  • 1 tbsp Garlic
  • 1 Chicken Stock cube
  • 3 tbsp Olive Oil/Canola Oil
  • ½ Onion, finely chopped
  • 2 Stalks Celery, finely chopped
  • 1 ½ cups Mushrooms, cut in quarters
  • ½ tsp Dried Thyme
  • 4 tbsp Cream of Mushroom Soup powder
  • 5 tbsp Cold Water


  1. Put Samp in a deep bowl and cover with water. Allow to soak overnight.
  2. Drain the Samp and put into a new pot with garlic and the stock cube, cover with water and bring to the boil.
  3. Cook until samp is softened, add water if the water evaporates before the samp is cooked.
  4. In a frying pan, melt the oil and fry the onions, celery, mushrooms and thyme, until softened. Season with salt and pepper.
  5. Mix the soup powder with the cold water and add to the cooked samp, stir well.
  6. Spoon in the mushroom mix and mix well.
  7. Allow to simmer uncovered for a few minutes until the samp is cooked through and creamy.
  8. Serve with Roast Chicken or Grilled Chops and Salad
Cooks Tips:
For extra tastiness, mix cheddar or parmesan cheese through the samp, before serving.

Products Used

Ace Samp
Ace Samp
Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.