One-pot mushroom & potato curry


Recipe image

Ingredients

  • 1 tbsp oil
  • 1 onion, roughly chopped
  • 1 large potato, chopped into small chunks
  • 1 aubergine, trimmed and chopped into chunks
  • 250g button mushrooms
  • 2-4 tbsp curry paste (depending on how hot you like it)
  • 150ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • Chopped coriander, to serve

Directions

Heat the oil in a large saucepan, add the onion and potato. Cover then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread

Mushrooms, Beef and Bok Choy Stirfry

Preparation: 20 minutes Marinating: 30 minutes Cooking: 12 minutes Serves: 4


Mushrooms, Beef and Bok Choy Stirfry

Ingredients

  • 2 tbs peanut oil
  • 2 tbs kecap manis
  • 1/3 cup Chinese cooking wine or dry sherry
  • 1 tsp grated fresh ginger
  • 400g small flat mushrooms, quartered
  • 400g lean rump beef steak, trimmed, thinly sliced across the grain
  • 1 medium red onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 bunch baby bok choy, trimmed, leaves and stems chopped
  • cooked hokkien noodles or jasmine rice, to serve

Directions

Combine 1 tbs oil, kecap manis, Chinese cooking wine and ginger in a shallow dish. Add mushrooms and toss to combine. Marinate, stirring occasionally, for 30 minutes.

Heat a wok over high heat until hot. Add 1 tsp oil. Stir-fry half the beef for 2 minutes or until evenly browned. Transfer to a plate Repeat using 1 tsp oil and remaining beef.

Heat remaining 2 tsp oil in wok. Add onion and garlic. Stir-fry for 2 minutes. Using a slotted spoon, add mushrooms to wok, reserving marinade. Stir-fry mushrooms for 1 minute.

Add bok choy stems to wok. Stir-fry for 1 minute. Add beef, bok choy leaves and 1/3 cup reserved mushroom marinade to wok. Stir-fry for 1 minute until bok choy leaves just wilt. Serve with noodles or rice.

Mushroom and Coriander Red Curry

Preparation: 12 minutes Cooking: 12 minutes Serves: 4


Mushroom and Coriander Red Curry

Ingredients

  • 1 tbs peanut oil
  • 185g jar red curry paste concentrate
  • 500g small cup mushrooms, halved
  • 3 green onions, thinly sliced diagonally
  • 1/2 cup chicken stock
  • 1 cup light coconut cream
  • 1 tbs lime juice
  • 2 tbs brown sugar
  • 1 cup coriander sprigs
  • steamed jasmine rice, to serve lime wedges, to serve

Directions

Heat oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring constantly, for 1 minute.

Add mushrooms and green onions to pan. Cook, stirring often, for 3 minutes or until softening. Stir in stock and coconut cream. Simmer over medium-low heat for 5 minutes.

Stir lime juice and brown sugar into mushroom mixture. Simmer, stirring occasionally, over low heat for 2 minutes. Stir through 1/2 cup coriander.

Spoon rice into bowls. Top with curry and remaining coriander. Serve with lime wedges.

Mushroom, Egg and Bacon Muffins

Preparation: 10 minutes Cooking: 12-15 minutes Serves: 4 for a light meal or brunch


Mushroom, Egg and Bacon Muffins

Ingredients

  • 150g rindless bacon rashers
  • 4 (about 100g each) flat mushrooms, stems trimmed
  • olive oil spray
  • 4 whole grain muffins, split
  • 4 eggs
  • 80g baby spinach leaves
  • salt and ground black pepper

Directions

Preheat a grill on medium-high heat. Place bacon on grill tray. Cook for 2-3 minutes on each side or until crispy. Drain on paper towel.

Generously spray mushrooms with oil spray. Place stem-side down on grill tray. Grill for 2 minutes or until just softening. Turn and grill for a further 2 minutes or until tender. Transfer to a plate, cover with foil and keep warm.

Heat a medium frying pan over medium heat. Lightly grease pan with oil spray. Fry eggs until yolk is almost set.

Meanwhile, toast muffins until golden.

Place spinach leaves on toasted muffin bases. Top each with an egg, a grilled mushroom and bacon rashers. Season with salt and pepper. Top with muffin tops and serve immediately.

Mushroom, Leek and Chicken Scallopine

Preparation: 15 minutes Cooking: 30 minutes Serves: 4


Mushroom, Leek and Chicken Scallopine

Ingredients

  • 4 chicken breast fillets, halved lengthways
  • 2 tbs plain flour
  • salt and ground black pepper
  • 2 tbs olive oil
  • 1 leek, trimmed, thinly sliced
  • 400g cup mushrooms, sliced
  • 1/3 cup dry white wine
  • 1/2 cup chicken stock
  • 1/4 cup light thickened cream
  • 1 tbs lemon juice
  • 1/4 cup flat-leaf parsley, chopped mashed potatoes, to serve

Directions

Flatten chicken breasts until 1/2cm thick. Combine flour and salt and pepper on a large plate. Lightly coat chicken in flour.

Heat 1 tbs oil in a large heavy-based frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes on each side or until golden. Transfer to a plate.

Add remain ing 1 tbs oil and leek to pan. Cook, stirring for 3 minutes. Add mushrooms. Cook, stirring often, for 4 minutes or until golden.

Add wine to pan. Bring to to the boil. Gently boil for 2 minutes or until slightly reduced. Stir in stock, cream and lemon juice. Season with salt and pepper. Simmer over medium-low heat for 3 minutes.

Return chicken to pan. Cover, cook for 4 minutes or until chicken is cooked through. Sprinkle with parsley. Serve with mashed potatoes.

Mushroom and Lentil Soup

Preparation: 20 minutes Cooking: 30 minutes Serves: 4-6


Mushroom and Lentil Soup

Ingredients

  • 2 tbs olive oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 400g flat mushrooms, chopped
  • 250g cup mushrooms, chopped
  • 3 1/2 cups chicken or vegetable stock
  • 1 medium potato, peeled and chopped
  • 400g can brown lentils, drained and rinsed
  • salt and ground black pepper
  • reduced fat sour cream, to serve
  • toasted baguette bread, to serve

Directions

Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 3 minutes or until tender.

Add mushrooms to pan and cook, stirring often, over medium heat for 5 minutes or until tender.

Add stock, potato and half the lentils to pan. Stir to combine. Cover and bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 20-25 minutes or until potato is tender.

Add wine to pan. Bring to to the boil. Gently boil for 2 minutes or until slightly reduced. Stir in stock, cream and lemon juice. Season with salt and pepper. Simmer over medium-low heat for 3 minutes.

Puree soup until desired consistency. Season with salt and pepper. Stir through remaining lentils. Heat over low heat for 5 minutes. Ladle into serving bowls, top with a dollop of sour cream and serve with toasted baguette bread.

Mushroom, Tomato and Cheese Pasta Bake

Preparation: 20 minutes Cooking: 30 minutes Serves: 4-6


Mushroom, Tomato and Cheese Pasta Bake

Ingredients

  • 400g dried penne rigate pasta
  • 2 1/4 tbs olive oil
  • 500g large cup mushrooms, sliced
  • 2 garlic cloves, crushed
  • 500g jar tomato pasta sauce
  • salt and ground black pepper
  • 180g tub bocconcini cheese, drained and quartered
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup finely grated parmesan cheese

Directions

Preheat oven to 180�C. Cook penne in a large saucepan of salted boiling water, following packet directions, until al dente.

Meanwhile, heat 2 tbs oil in a large frying pan over high heat. Add mushrooms and garlic and cook, stirring often, for 4-5 minutes or until mushrooms are golden . Set aside.

Drain pasta and return to the saucepan. Add mushroom mixture, tomato pasta sauce, bocconcini and parsley. Season with salt and pepper. Stir well to combine.

Spoon penne mixture into a 1 O-cup capacity deep baking dish. Combine breadcrumbs, parmesan and remaining 1 tsp oil in a bowl. Sprinkle over penne. Bake for 15-20 minutes or until hot and breadcrumbs are golden.

Teriyaki Mushrooms

Preparation: 10 minutes Marinating: 45 minutes Cooking: 5 minutes Serves: 4 as a side dish


Teriyaki Mushrooms

Ingredients

  • 2 tbs salt reduced soy sauce
  • 1/2 cup mirin*
  • 1 tbs brown sugar
  • 500g button mushrooms
  • 1 tbs peanut oil
  • 4 green onions, thinly sliced diagonally
  • 2 tsp toasted sesame seeds
  •  
  • *Mirin is a Japanese cooking wine available from selected supermarkets and Asian grocers. Sweet sherry is a good substitute.

Directions

Combine soy sauce, mirin and sugar in a large bowl. Whisk until sugar dissolves. Add mushrooms and toss well to coat mushrooms in soy mixture. Marinate at room temperature, stirring occasionally, for 45 minutes.

Heat a wok over high heat until hot. Add oil and heat until hot. Add green onions and stir-fry for 30 seconds. Using a slotted spoon, add mushrooms to wok, reserving marinade. Stir-fry mushrooms for 3 minutes or until golden.

Add 2 tbs reserved marinade to wok. Stir-fry for 30 seconds or until thick and syrupy. Sprinkle with sesame seeds. Serve with grilled beef steak or chicken and a green salad, if desired.

Baked Mushroom Wraps - Mexican Style


Baked Mushroom Wraps

Ingredients

  • 500g mushrooms quartered
  • 2-3 spring onions, finely sliced
  • 6-8 wraps - eg. tortilla or naan bread
  • 420g Mexican chilli beans
  • 1 tbsp fresh raw ginger - freshly grated
  • Vegetable sticks - carrots, pepper and cucumber
  • 1 tsp ground black pepper
  • Sprigs of mint and snow pea shoots

Directions

Heat the oil in a fry pan and sauté the mushrooms.

Stir in the chilli beans and sauté a few minutes

Warm wraps and top with vegetable sticks, mint and snow pea shoots.

Place large spoonfuls of the mushroom mix in the centre of each wrap and fold the wrap around the mixture to make a parcel.

Note: Garnish with a little sour cream before serving.

Mushrooms Filled With Spiced Quinoa


Mushrooms Filled with Spiced Quinoa

Ingredients

  • 1 cup (250g) quinoa or cous-cous
  • 2 cups (500ml) vegetable stock
  • 1 bay leaf
  • 1 star anise
  • 2 tbsp oil
  • 1 tbsp ground cumin
  • 1 tsp garam marsala
  • 150g feta cheese, chopped
  • 2 finely sliced spring onions
  • 1 tbsp chopped fresh mint
  • 2 tsp lemon juice
  • 4 large Portabello mushrooms
  • 2 tbsp olive oil

 

Directions

Rinse quinoa under cold water for 5 minutes or until water runs clear, drain well.

Place quinoa, vegetable stock, bay leaf and star anise into a heavy-based pan. Bring to boil, reduce heat and simmer for 15 minutes or until quinoa is translucent. Remove from heat and allow to stand for 5 minutes. By this time the stock will be absorbed into the quinoa.

Remove bay leaf and star anise.

Heat the oil in a large non-stick frying pan. Add the cumin, garam marsala, feta cheese, spring onions, and quinoa. Cook for 3 minutes until heated through.

Remove from heat and stir in the mint and lemon juice.

Remove the stalks from the mushrooms, chop the stalks finely and add to quinoa mixture. Brush mushrooms lightly with oil, place gill-side down on a preheated char-grill or barbecue.

Cook for 3 minutes or until browned (time will vary according to the size of the mushrooms): turn over and fill caps with the quinoa mixture.

Cook for 5 minutes or until the mushrooms are tender. Serve hot with a salad.

Note: cous-cous can be substituted for quinoa.

Mushroom Stack with Rosemary Butter Pasta


Recipe courtesy of Essentially Food Magazine

Mushroom Stack with Rosemary Butter Pasta

Ingredients

  • 12 Portabella mushrooms
  • 500g dried fettuccine pasta
  • 125g unsalted butter
  • 2 tbsp rosemary leaves, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp walnut pieces or pinenuts (optional)
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • Freshly grated Parmesan cheese, to serve (optional)
  • Fresh herbs, or shredded red cabbage for garnish (optional)

 

Directions

Fry mushrooms in a knob of butter, season with salt and pepper, then remove to an oven dish.

Cover with foil and keep warm in a preheated oven at 120 deg. C.

Bring a large pot of salted water to the boil and cook the pasta for 12-15 minutes.

Drain and reserve 1 tbsp of the cooking water.

Meanwhile, heat the remaining butter with the chopped rosemary in a small saucepan.

Leave on a low heat for 5-10 minutes, until the butter is melted and infused with the rosemary flavour.

Add the walnuts and chopped chives and stir to combine.

Toss the melted butter through the pasta with 1 tbsp of the reserved cooking water.

Season to taste and serve immediately, on a stack of mushrooms, topped with freshly grated Parmesan and fresh herbs (optional).

Microwave Mushroom & Corn Risotto


Recipe courtesy of Australian Mushroom Growers Association

Microwave Mushroom & Corn Risotto

Ingredients

  • 1 medium onion finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 1 cup Arborio rice
  • 2 cups vegetable or chicken stock
  • 2 corn cobs, kernels removed or 220g canned corn
  • 150g button mushrooms, sliced
  • 150g White button mushrooms, quartered
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Ground black pepper, to taste

Directions

Place the onion, garlic and oil into a medium microwave-safe bowl or rice cooker. Place into the microwave and cook, uncovered, for 2 minutes on high or until the onion is soft.

Stir in the rice and mix well to coat the rice in the oil mixture. Add the stock and stir well to combine. Cover and cook in the microwave for 5 minutes on high. Reduce the heat to medium and cook for a further 5 minutes.

Working quickly, carefully remove the cover and stir in the corn and mushrooms. Cover and cook in the microwave for 5 minutes on medium. Leave to stand, covered, for 2-3 minutes.

Stir through the parsley and season with salt and pepper. Serve immediately.

Variation: Use 1-1/2 cups stock and 1/2 cup dry white wine. Replace the parsley with 1/3 cup grated Parmesan cheese.

Spinach Mushroom Filo Parcels



Recipe courtesy of Café@Redwoods Kerikeri

Spinach Mushroom Filo Parcels

Ingredients

  • 600g washed fresh or frozen spinach
  • Safflower oil
  • 200g each: sliced mushrooms, feta cheese
  • 1/2 tsp nutmeg, grated
  • Maldon salt to taste
  • Freshly ground black pepper to taste
  • 8 sheets filo pastry
  • 25g butter melted

Directions

Preheat the oven to 180 deg C.

Thaw the spinach. Squeeze out the moisture.

Heat a little oil in a saucepan, add the mushrooms and sauté.

Break the feta into a bowl and add the spinach and mushrooms.

Add the nutmeg and seasonings and mix to combine.

Divide the mixture into 8 equal portions.

Brush a sheet of filo with butter.

Place a portion of spinach mixture in the centre of the filo, about a third up from one end.

Fold this end over the mixture, then fold in both the sides.

Roll up to form a parcel.

Continue with the process with the remaining mixture.

Place the parcels on an oven tray and back for 15-20 minutes, until golden brown.

Note: If using fresh spinach, cut the stems off, place spinach in a large bowl and pour over boiling water. Leave to stand for 3 minutes. Drain and rinse in cold water. Drain again, gently squeeze out the excess water and pat dry with a paper towel.

Saucy Mushrooms



This sauce really is great with pasta, but also superb with fish, chicken, beef, rice or served with toast or crusty bread. It really is so versatile and tasty!

Recipe image

Ingredients

  • 250 grams Button mushrooms chopped
  • Dash of oil
  • Plenty of seasoning
  • 2 dessertspoons pinenuts
  • Handful chopped chives
  • 1 1/2 cups tomato juice
  • 3 large cloves crushed garlic
  • 1 tsp. brown sugar
  • pasta of your choice - enough for two

Directions

Into a frypan put the mushrooms, oil and seasoning

Cook gently with the lid on until the mushrooms are tender and juicy - about ten minutes. There should be just enough juice to coat the bottom of the frypan. If you find there is too much, turn the heat up and remove the lid to reduce the liquid a little.

Add the chives and pinenuts and remove from the frypan.

Put the tomato juice, garlic, brown sugar and plenty of seasoning into the frypan and simmer until the juice has reduced and thickened.

Add the prepared mushrooms to the sauce and mix.

Spoon over your choice of prepared pasta for a delicious, easy to prepare treat! To serve two

Peppered mushroom and blue cheese pie



Recipe image

Ingredients

  • 225g (8oz) plain flour
  • 100g (3 1/2 oz) butter
  • 1 egg
  • A little milk to bind if needed
  • 1 egg, beaten
  • 1 onion, sliced
  • 750g (1lb 2oz) button mushrooms, halved
  • 2 tbsp vegetable oil
  • 1 tbsp tomato pure
  • 1 tbsp soy sauce
  • 1 tbsp green peppercorns in brine, drained
  • 250ml (9 fl oz) vegetable stock
  • Salt and freshly ground black pepper
  • 100 (4 oz) Stilton cheese, crumbled

Directions

For the pastry, simply pulse the ingredients together in a food processor to form a dough, adding a little milk if needed. Wrap in cling film and chill for at least 30 minutes.

Now make the filling. Start by trying the onion and mushrooms in oil until soft.

Add the tomato puree and cook for 5 minutes, then add the soy sauce, peppercorns and stock. Bring to the boil, then reduce the heat slightly and cook until the liquid has reduced by half. Season to taste.

Divide the filling mixture between four individual pie dishes. Divide the Stilton between the dishes too.

Preheat the oven to 200 ° C. Cut the pastry into four pieces and roll into four circles, just bigger than the dishes.

Damp the rim of the dishes with water and cover the pie dishes with pastry, trim the edges and cut a little hole in the top of each. Brush all over with egg wash to glaze. Bake the pies for about 20 minutes until crisp and golden. Serve with buttery mash and green beans if liked. Serves 4

One-pot mushroom & potato curry



Recipe image

Ingredients

  • 1 tbsp oil
  • 1 onion, roughly chopped
  • 1 large potato, chopped into small chunks
  • 1 aubergine, trimmed and chopped into chunks
  • 250g button mushrooms
  • 2-4 tbsp curry paste (depending on how hot you like it)
  • 150ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • Chopped coriander, to serve

Directions

Heat the oil in a large saucepan, add the onion and potato. Cover then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread