Mushroom recipes

Baked mushroom risotto

Ingredients

 3 cups Campbell's Real Stock Vegetable Salt Reduced

 50g butter

 400g mixed mushrooms, sliced (see note)

 1 medium brown onion, finely chopped

 2 garlic cloves, crushed

 2 cups SunRice Arborio Risotto Rice

 1/2 cup dry white wine

 1/3 cup chopped fresh chives

 1/3 cup finely grated parmesan cheese

Method

1. Step 1
   Preheat oven to 180°C/160°C fan-forced. Place stock and 1 1/2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, until needed.
2. Step 2
   Melt half the butter in a flameproof dish over high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Reduce heat to medium. Melt remaining butter in pan. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated.
3. Step 3
   Stir in stock mixture and mushroom. Cover tightly with foil. Transfer to oven. Bake, stirring occasionally, for 25 minutes. Remove foil. Bake for 5 minutes or until liquid has absorbed and rice is tender. Stir in chives and cheese. Serve.

Mixed mushroom omelette

• Ingredients

•  20g butter
• 50g button mushrooms, thinly sliced
• 50g Swiss brown mushrooms, thinly sliced
•  50g cup mushrooms, thinly sliced
•  1 quantity Basic omelette (see related recipe)
•  2 teaspoons chopped fresh chives
•  tomato salad, to serve

• Method

1. Step 1
   Melt butter in a medium frying pan over medium-high heat. Add mushrooms. Cook, stirring occasionally, for 8 to 10 minutes or until lightly browned. Remove to a bowl.
2. Step 2
   Follow steps 1, 2 and 3 for Basic omelette (see related recipe). Top with mushroom mixture.
3. Step 3
   Place pan under grill. Grill until omelette is lightly browned. Cut omelette in half and slide onto plates. Sprinkle with chives. Serve with tomato salad.

Creamy mushroom soup

• Ingredients

•  75g butter
•  2 brown onions, halved, coarsely chopped
•  2 garlic cloves, crushed
•  2 tablespoons coarsely chopped fresh thyme
•  1kg portobello mushrooms, coarsely chopped
•  1.5L (6 cups) Campbell's Real Stock Vegetable
•  250ml (1 cup) thickened cream
•  Thickened cream, extra, to serve
•  Ground nutmeg, to dust
• Crusty wholemeal bread rolls, to serve

• Method

1. Step 1
   Melt half the butter in a saucepan over medium heat until foaming. Add the onion, garlic and thyme and cook, stirring, for 10 minutes or until onion is soft. Add the remaining butter and the mushroom and cook, stirring, for 5 minutes or until the mushroom is soft.
2. Step 2
   Add stock to the mushroom mixture and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes. Set aside for 5 minutes to cool.
3. Step 3
   Place one-third of the mushroom mixture in the jug of a blender and blend until smooth. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining mixture.
4. Step 4
   Combine the soup and cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until heated through. Taste and season with salt and pepper.
5. Step 5
   Ladle the soup among serving bowls. Drizzle with extra cream and sprinkle with nutmeg. Serve with bread rolls, if desired.

Crumbed mushroom salad

• Ingredients

•  6 slices white sandwich bread, crusts removed
• 1/4 cup finely grated parmesan cheese
•  1 egg
•  1 tablespoon milk
•  4 (330g total) portabello mushrooms, thickly sliced
•  Vegetable oil, for shallow frying
•  2 teaspoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 70g baby spinach
•  2 tablespoons pine nuts, toasted
• Lemon wedges, to serve

• Method

1. Step 1
   Process bread and cheese until mixture resembles fine breadcrumbs. Season with salt and pepper. Transfer to a plate. Whisk egg and milk together in a bowl. Dip mushroom pieces, 1 at a time, in egg mixture, followed by breadcrumb mixture. Transfer to a plate. Pour vegetable oil into a frying pan until 1cm deep. Heat over medium-high heat. Cook mushroom, in batches, for 2 minutes each side or until golden. Transfer to a plate lined with paper towel.
2. Step 2
   Whisk oil and balsamic vinegar together in a bowl. Season with salt and pepper. Add spinach. Toss to combine. Serve topped with mushroom, pine nuts and lemon wedges.

Mixed mushroom, garlic and chilli pizza

• Ingredients

•  2 cups plain flour, plus extra for dusting
•  7g sachet dry yeast
•  1 teaspoon salt
•  3/4 cup warm water
•  1 tablespoon olive oil
•  110g mixed mushrooms, chopped (see note)
•  1/2 small zucchini, grated
•  1 tablespoon tomato pasta sauce
•  3/4 cup grated mozzarella
•  2 garlic cloves, crushed
• 1 red birdseye chilli, finely chopped

• Method

1. Step 1
   Combine flour, yeast and salt in a large bowl. Add warm water and 3 teaspoons oil. Stir until dough comes together. Turn out onto a lightly floured surface. Sprinkle over a little extra flour. Knead for 1 minute or until dough forms a ball and is smooth. Place in a large, lightly greased bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Using your fist, punch dough down. Turn onto a lightly floured surface. Divide dough into 2 balls. Keep 1 ball aside for Ham and mushroom pizza scrolls (see related recipe)
2. Step 2
   Preheat oven to 250C/230C fan-forced. Grease a 32cm round pizza tray. Using lightly floured hands, press remaining dough ball over prepared tray to cover. Combine garlic, chilli and remaining oil in a small bowl. Drizzle over base. Sprinkle with 1/2 cup mozzarella. Top with zucchini, mushrooms, and remaining mozzarella. Season with salt and pepper.
3. Step 3
   Bake pizza for 13 minutes or until dough is crisp and cheese is golden.

Crepes with mixed mushroom

• Ingredients

•  50g butter, chopped
•  1 small brown onion, thinly sliced
•  1 garlic clove, crushed
•  2 teaspoons fresh thyme leaves
•  200g Swiss brown mushrooms, thinly sliced
•  200g portobello mushrooms, thinly sliced
•  200g cup mushrooms, thinly sliced
•  1/4 cup chopped fresh flat-leaf parsley leaves

Basic crepes

•  1 cup plain flour
•  2 cups milk
•  3 eggs
•  Olive oil spray

• Method

1. Step 1
   Melt butter in large frying pan over high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until tender. Add garlic, thyme and mushrooms. Cook, stirring, for 5 to 7 minutes or until mushrooms are browned and tender. Add parsley. Stir to combine. Remove pan from heat. Cover to keep warm.
2. Step 2
   Meanwhile, make Basic crepes: Sift flour into a bowl. Whisk milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined.
3. Step 3
   Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.
4. Step 4
   Serve crepes with mushroom mixture.

Mushroom soup with goat's cheese toast

• Ingredients

• 40g butter
•  1 brown onion, halved, thinly sliced
•  1 garlic clove, crushed
•  2 large (about 400g) sebago potatoes, peeled, chopped into 3cm pieces
•  200g Swiss brown mushrooms, sliced
•  200g button mushrooms, sliced
•  200g cup mushrooms, chopped
• 1.5L (6 cups) Campbell's Real Stock Vegetable
•  125ml (1/2 cup) thickened cream
•  120g goat's cheese, crumbled
•  4 thick slices rye bread, toasted
•  Salt & freshly ground black pepper
•  1 tablespoon chopped fresh thyme leaves

• Method

1. Step 1
   Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion is soft.
2. Step 2
   Add the potato and the Swiss brown, button and cup mushrooms. Stir until combined. Add the stock and bring to the boil. Reduce heat to medium and gently boil, covered, stirring occasionally, for 10 minutes or until the potato is tender. Add the cream. Remove from heat and set aside for 5 minutes to cool slightly.
3. Step 3
   Meanwhile, preheat grill on high. Spread the goat's cheese evenly over the toasted rye bread and cook under grill, about 5cm from heat source, for 3 minutes or until brown.
4. Step 4
   Place the soup in the bowl of a food processor and process until smooth. Taste and season with salt and pepper.
5. Step 5
   Ladle the soup into serving bowls or cups. Sprinkle with thyme and serve immediately with goat's cheese toast.

Wild-mushroom pizza

• Ingredients

•  1 1/2 tablespoons olive oil, plus extra to drizzle
•  2 garlic cloves, crushed
• 250g mixed wild mushrooms such as shiitake and oyster, sliced if large
•  250g Swiss brown mushrooms, sliced
•  100g baby spinach leaves
•  1/2 lemon, juiced
•  2 (15cm each) bought pizza bases
•  125g soft goats' cheese
•  2 tablespoons chopped fresh chives

• Method

1. Step 1
   Preheat the oven to 200°C.
2. Step 2
   Place olive oil in a frying pan over high heat. When it is very hot, add garlic and mushrooms and cook quickly until mushrooms are just wilted but not releasing any liquid. Add the spinach and lemon juice and allow spinach to just wilt.
3. Step 3
   Season with salt and cracked black pepper, then remove from heat.
4. Step 4
   Spread the pizza bases with goats' cheese and place on a baking tray.
5. Step 5
   Pile the mushroom mixture on top and drizzle with a little more oil. Bake in oven for 10 minutes. Sprinkle with chives to serve and a dollop of creme fraiche, if desired.

Creamy chicken and mushroom pies

• Ingredients

•  1 tablespoon olive oil
•  1 medium brown onion, halved, thinly sliced
•  150g button mushrooms, thinly sliced
•  420g can condensed cream of mushroom soup
•  3 cups shredded cooked chicken
•  3 sheets frozen shortcrust pastry, partially thawed
•  1 tablespoon milk

• Method

1. Step 1
   Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add mushroom. Cook, stirring, for 5 minutes or until lightly browned and tender.
2. Step 2
   Add soup and 1/4 cup cold water. Cook, stirring, for 3 minutes or until combined. Remove from heat. Add chicken. Season with pepper. Stir to combine. Transfer to a heatproof bowl. Cool completely.
3. Step 3
   Preheat oven to 200C/180C fan-forced. Grease four 7.5cm-round (base) pie tins. Cut 2 sheets of pastry in half diagonally. Line tins with pastry. Trim edges. Spoon chicken mixture evenly between tins. Cut remaining pastry sheet into 4 squares. Place 1 piece of pastry over each pie. Trim excess. Press edges together with a fork to seal. Brush with milk. Cut a cross into top of each pie. Bake for 40 minutes or until golden. Serve.

Mushroom pate

• Ingredients

•  30g butter
•  1 tablespoon extra virgin olive oil
•  1 brown onion, halved, finely chopped
•  2 garlic cloves, crushed
•  300g cup mushrooms, chopped
•  1 tablespoon dry sherry
•  1 1/2 teaspoons fresh thyme leaves
•  125g cream cheese, at room temperature
•  1/3 cup loosely packed chopped fresh continental parsley
•  Salt & freshly ground black pepper
•  1 (about 30cm) baguette (French stick), thinly sliced crossways
•  60ml (1/4 cup) olive oil

• Method

1. Step 1
   Heat butter and oil in a large heavy-based frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until onion softens. Add the garlic and cook for 1 minute or until fragrant.
2. Step 2
   Increase heat to high. Add mushrooms and cook, stirring occasionally, for 4 minutes or until tender. Add the sherry and thyme and cook for 1-2 minutes or until the liquid evaporates. Remove from heat and set aside for 10 minutes to cool.
3. Step 3
   Transfer mixture to the bowl of a food processor. Add cream cheese and parsley and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl. Cover with plastic wrap and place in fridge for 1-2 hours to set.
4. Step 4
   Meanwhile, preheat oven to 180°C. Brush bread slices with a little of the olive oil and place on a baking tray. Cook in oven for 8-10 minutes or until golden. Serve pate with toasted baguette.

Chicken and mushroom dumplings

• Ingredients

•  280g chicken mince
•  100g shiitake mushrooms, finely chopped
•  2 tablespoons finely chopped fresh garlic chives
•  1 1/2 tablespoons Chinese rice wine
•  40 (270g packet) wonton wrappers

• Method

1. Step 1
   Place mince, mushrooms, chives and wine in a large bowl. Stir to combine.
2. Step 2
   Place wrappers on a flat surface. Spoon 2 teaspoons mince mixture onto the centre of each wrapper. Brush edges with cold water. Fold up sides to form a square pouch. Pinch edges together to enclose. Place on a tray lined with baking paper.
3. Step 3
   Place a steamer lined with baking paper over simmering water. Cook dumplings, in batches, for 15 minutes or until tender and cooked through. Serve.

Mushroom and lemon spaghetti

• Ingredients
• 
  
•  485g pkt Thick Spaghetti pasta
•  1 tablespoon olive oil
• 500g button mushrooms, quartered
•  250ml (1 cup) thickened cream
•  1 tablespoon finely grated lemon rind
• 50ml (1/3 cup) fresh lemon juice

• Method

1. Step 1
   Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and return to the pan.
2. Step 2
   Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Cook mushroom, stirring, for 5 minutes or until soft. Add cream, lemon rind and lemon juice, and simmer for 3 minutes or until sauce thickens slightly.
3. Step 3
   Add sauce to the pasta. Season with salt and pepper and toss to combine.

Steak with mushroom sauce

• Ingredients
• 
  

•  1 1/2 tablespoons olive oil
• 4 (150g each) beef minute steaks
•  1 medium red onion, finely chopped
•  150g button mushrooms, thinly sliced
•  1/2 cup red wine
•  1 cup Campbell's Real Stock Beef
•  1/4 cup pure cream
•  Salad leaves, to serve

• Method

1. Step 1
   Heat 2 teaspoons oil in a frying pan over medium-high heat. Season steaks with salt and pepper. Add steaks to pan. Cook for 30 seconds each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.
2. Step 2
   Heat remaining oil over medium heat. Add onion and mushroom. Cook, stirring occasionally, for 5 minutes or until onion has softened and mushroom browned.
3. Step 3
   Add wine. Bring to the boil. Reduce heat to low. Simmer for 2 to 3 minutes or until liquid has evaporated. Add stock and cream. Bring to the boil. Reduce heat to medium. Simmer for 3 to 5 minutes or until reduced by half. Place steaks on plates. Spoon over mushroom sauce. Serve with salad leaves.

Chicken and mushroom mini filo pies

• Ingredients

•  2 teaspoons olive oil
•  1/2 small leek, trimmed, halved, washed, finely chopped
•  300g chicken thigh fillets, trimmed, finely chopped
•  50g button mushrooms, finely chopped
• 1 tablespoon finely shredded fresh sage leaves
•  2 tablespoons plain flour
•  3/4 cup chicken stock
•  8 sheets filo pastry
•  90g butter, melted

• Method

1. Step 1
   Heat oil in a large frying pan over medium-high heat. Add leek. Cook for 3 minutes or until softened. Add chicken. Cook, stirring occasionally, for 5 to 6 minutes or until just cooked through. Add mushrooms and sage. Cook for 2 minutes, or until mushroom is tender. Add flour. Cook, stirring, for 1 minute. Add stock. Cook, stirring, for 2 to 3 minutes or until boiled and thickened. Remove from heat.
2. Step 2
   Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1 1/2 tablespoon capacity patty pan. Place 1 sheet filo on a flat surface. Brush with butter. Top with 1 sheet filo. Repeat layering with 2 sheets filo. Cut filo stack in half lengthways. Cut each half into thirds. Cover remaining pastry with a damp tea towel so it doesn't dry out. Carefully press each filo piece into 6 holes of prepared patty pan, allowing overhang. Repeat with remaining filo and butter.
3. Step 3
   Spoon 1 heaped tablespoon chicken mixture into each pastry case. Fold up sides to form a pouch and pinch to enclose the filling. Brush with butter and season with salt and pepper. Bake for 25 minutes, or until golden. Stand for 3 minutes. Serve.

Gnocchi alla Romana

• Ingredients

•  1L (4 cups) milk
•  140g (1 1/4 cups) semolina
•  2 egg yolks
•  30g butter
•  90g (1 1/4 cups) finely grated pecorino or parmesan

Mushroom sauce

•  1 tablespoon olive oil
•  2 garlic cloves, crushed
•  200g Swiss brown mushrooms, quartered
•  200g small mushrooms, halved
•  125ml (1/2 cup) madeira or malmsey (see note) fortified wine
•  80ml (1/3 cup) thickened cream
•  1 tablespoon fresh thyme leaves
•  80g (1/2 cup) frozen peas
•  2 tablespoons chopped fresh continental parsley

• Method

1. Step 1
   Line a 20 x 30cm (base measurement) baking tray with baking paper. Bring the milk to a simmer in a large saucepan over high heat. Add the semolina in a thin steady stream, stirring constantly. Reduce heat to medium-low. Cook, stirring, for 2 minutes or until the mixture is thick and comes away from the side of the pan. Beat in the egg yolks, butter and 70g (1 cup) of pecorino. Season with pepper. Spoon into the lined pan and smooth the surface. Set aside for 4 hours or until cool and firm.
2. Step 2
   Preheat oven to 200°C. Use a 7cm round pastry cutter to cut discs from the semolina mixture. Transfer to a lined tray, allowing room for spreading. Sprinkle with remaining pecorino and bake for 20 minutes or until puffed and golden.
3. Step 3
   Meanwhile, to make the mushroom sauce, heat the oil in a large frying pan over medium-high heat. Stir in the garlic for 1 minute or until aromatic. Stir in the combined mushroom for 2 minutes or until golden. Add the wine and simmer for 2 minutes or until the liquid reduces by half. Add the cream and thyme. Simmer for 3 minutes or until the sauce thickens. Stir in the peas. Cook until heated through. Stir in the parsley. Season.
4. Step 4
   Transfer the gnocchi to a platter. Top with the mushroom sauce.

Mixed mushroom lasagne

• Ingredients

• 9 fresh lasagne sheets
• 1 cup (70g) finely grated parmesan
• 2 tablespoons thin cream
• 2 portobello mushrooms, thickly sliced

Bechamel sauce

• 6 cups (1.5 litres) milk
• 1 brown onion, coarsely chopped
• 2 dried bay leaves
• 4 whole cloves
• Pinch of freshly grated nutmeg
• 100g butter
• 1/2 cup (75g) plain flour
• 1 cup (70g) finely grated parmesan

Mushroom filling

• 50g dried porcini mushrooms
• 2 cups (500ml) boiling water
• 1 tablespoon extra virgin olive oil
• 2 brown onions, finely chopped
• 4 garlic cloves, crushed
• 80g butter
• 800g portobello mushrooms, thinly sliced
• 1 cup (250ml) dried white wine
• 4 sprigs thyme
• 1/2 cup (125ml) thin cream

• Method

1. Step 1
   To make the béchamel sauce, combine the milk, onion, bay leaves, cloves and nutmeg in a large saucepan over medium heat. Bring to a simmer. Remove from heat and set aside for 30 minutes to infuse. Strain and discard solids.
2. Step 2
   Heat butter in a large saucepan over high heat until foaming. Add flour and cook, stirring, for 1-2 minutes or until flour appears grainy. Remove from heat. Add milk; use a balloon whisk to combine. Place over medium heat and cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Add parmesan and stir to combine.
3. Step 3
   Meanwhile, to make the mushroom filling, place the porcini mushrooms in a large heatproof bowl and cover with boiling water. Set aside for 30 minutes to soak.
4. Step 4
   Drain mushrooms, reserving 1/2 cup (125ml) of the soaking liquid. Heat the oil in a large frying pan over medium heat. Add onions and garlic and cook, stirring, for 5 minutes or until onion is soft. Transfer to the bowl with the porcini mushrooms and reserved liquid.
5. Step 5
   Heat one-quarter of the butter in the pan over high heat until foaming. Add one-quarter of portobello mushrooms and cook, stirring, for 5 minutes or until tender and golden brown. Transfer to porcini mixture. Repeat in 3 more batches with remaining butter and mushrooms, reheating pan between batches.
6. Step 6
   Return all mushrooms to pan and add wine and thyme. Bring to the boil. Cook, stirring, for 2 minutes or until wine reduces by half. Add the cream and cook, stirring, for 10 minutes or until mixture boils and thickens. Remove from heat. Taste and season with salt and pepper.
7. Step 7
   Preheat oven to 200°C. Spoon a little of the mushroom mixture over the base of a 12-cup (3-litre) shallow ovenproof baking dish. Top with 3 pasta sheets. Spoon over one-third of the bechamel sauce; top with half the mushroom mixture. Continue layering pasta, bechamel and mushrooms, finishing with bechamel. Sprinkle with parmesan and drizzle with cream. Top with sliced extra mushrooms. Bake in preheated oven for 40 minutes or until heated through and golden brown.

Marinated mushrooms

• Ingredients

•  400g button mushrooms, cleaned
•  1/3 cup red wine vinegar
•  1/4 cup extra-light olive oil
•  2 garlic cloves, thinly sliced
•  5 fresh sage leaves
•  5 sprigs fresh thyme
•  1 teaspoon brown mustard seeds

• Method

1. Step 1
   Combine mushrooms, vinegar, oil, garlic, sage, thyme and mustard seeds in a large glass or ceramic bowl. Cover. Refrigerate for at least 2 days for flavours to develop, stirring twice each day.

Mushroom and spinach risotto

• Ingredients

•  1 litre salt-reduced chicken stock
•  1 1/2 tablespoons olive oil
•  1 medium brown onion, finely chopped
•  250g button mushrooms, sliced
•  1 1/2 cups SunRice Arborio Risotto Rice
•  1/2 cup dry white wine
•  150g baby spinach
• 3/4 cup finely grated parmesan
•  30g butter, chopped

• Method

1. Step 1
   Place stock and 1 cup cold water in a saucepan over medium heat. Cook for 6 minutes or until mixture starts to simmer. Reduce heat to low to keep hot.
2. Step 2
   Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and mushrooms. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add wine. Cook, stirring, for 30 seconds or until wine has absorbed.
3. Step 3
   Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender.
4. Step 4
   Remove pan from heat. Stir in spinach, parmesan and butter. Set aside, covered, for 2 minutes. Season. Serve with grated parmesan.

Omelette with stir-fried shiitake mushrooms and rice (low-fat)

• Ingredients

•  2 eggs
•  1/2 tablespoon soy sauce
•  1 1/2 tablespoons canola oil
•  6 spring onions, finely sliced on the diagonal
•  1 tablespoon shredded ginger
•  1 garlic clove, thinly sliced
•  300g fresh shiitake mushrooms*
•  2 tablespoons oyster sauce
•  Cooked SunRice Long Grain Brown Rice and steamed broccolini, to serve

• Method

1. Step 1
   Beat eggs with soy, season with pepper. Heat a non-stick frypan over medium heat, add half the oil and, when hot, pour in eggs, swirling pan to coat base.
2. Step 2
   Cook until omelette is set. Sprinkle with a little spring onion. Slide out onto a board and cool slightly. Roll, then cut into shreds.
3. Step 3
   Return pan to heat, add remaining oil, ginger and garlic, and fry for 1 minute.
4. Step 4
   Add mushrooms, stir-fry until wilted, then add oyster sauce and stir to combine. Place rice in a serving dish and top with mushrooms and omelette.
5. Step 5
   Garnish with remaining spring onion, and serve with broccolini.

Bacon and mushroom pappardelle

• Ingredients

•  375g dried pappardelle or fettuccine pasta
•  4 short-cut bacon rashers, coarsely chopped
•  50g butter
•  500g mushrooms, thinly sliced
•  300ml ctn pouring cream
• 2 tablespoons chopped fresh continental parsley

• Method

1. Step 1
   Cook the pasta in a saucepan of salted boiling water until al dente.
2. Step 2
   Meanwhile, cook the bacon in a frying pan over medium heat for 4 minutes. Transfer to a plate.
3. Step 3
   Melt the butter in the pan. Cook the mushroom for 3 minutes or until tender. Add the bacon and cream. Simmer for 4 minutes. Stir in the parsley.
4. Step 4
   Toss the pasta with the sauce.

Baked spinach and cheese mushrooms

• Ingredients
• 
  

•  80ml (1/3 cup) olive oil
• 1 1/2 tablespoons balsamic vinegar
•  2 garlic cloves, crushed
•  1 tablespoon chopped fresh thyme leaves
•  8 (about 600g) large Portobello mushrooms, stems trimmed
•  90g baby spinach leaves
•  300g provolone or mozzarella, cut into 16 slices
•  1/2 loaf olive bread, thickly sliced, chargrilled

• Method

1. Step 1
   Preheat oven to 220C. Combine the oil, vinegar, garlic and chopped thyme in a small bowl. Season. Brush the mushrooms with a little of the oil mixture. Place on a lined baking tray, cut-side up. Divide the spinach among the mushrooms. Top with a little of the oil mixture. Top each mushroom with 2 slices of provolone. Top with remaining oil mixture.
2. Step 2
   Bake the mushrooms for 15 minutes or until the cheese is golden and melted and the mushrooms are tender. Transfer to a plate. Serve with bread.

Balsamic mushrooms

• Ingredients
• 
  

•  600g button mushrooms
•  1 tablespoon olive oil
•  60ml (1/4 cup) balsamic vinegar
•  Salt & freshly ground black pepper

• Method

1. Step 1
   Preheat oven to 180°C.
2. Step 2
   Place mushrooms in a heavy-based, non-stick roasting pan. Drizzle over oil and vinegar. Season with salt and pepper and toss to combine. Cook in preheated oven for 20 minutes or until tender.
3. Step 3
   Increase oven to 250°C and cook, stirring occasionally, for a further 15 minutes or until liquid evaporates.
4. Step 4
   Remove from oven and set aside for 20 minutes to cool to room temperature.

Barbecued mushroom burgers

• Ingredients

•  1 brown onion, thinly sliced
•  olive oil cooking spray
•  8 flat mushrooms (see note)
•  8 slices sourdough bread
•  50g baby spinach
•  2 ripe tomatoes, sliced
•  1/2 cup tzatziki

• Method

1. Step 1
   Preheat a barbecue or chargrill pan on medium heat. Spray onion with oil. Season with salt and pepper. Cook for 10 minutes, turning frequently, or until soft and golden. Remove to a plate. Cover to keep warm.
2. Step 2
   Spray mushrooms with oil. Season with salt and pepper. Increase heat to high. Cook for 2 minutes each side or until just tender.
3. Step 3
   Cook bread for 1 to 2 minutes each side or until golden and toasted.
4. Step 4
   Top 4 slices of bread with spinach, tomato, mushrooms, onions and a dollop of tzatziki. Top with remaining slices of bread. Serve.

Barbecued mushrooms with feta (gluten-free)

• Ingredients

• 300g fresh shiitake mushrooms, halved if large
•  200g swiss brown mushrooms, halved if large
•  300g oyster mushrooms, halved if large
•  1 tablespoon olive oil
•  2 garlic cloves, crushed
•  1/3 cup (80ml) balsamic vinegar
•  150g mixed salad leaves (such as frisee, mizuna and rocket)
•  1/2 cup flat-leaf parsley leaves
•  75g reduced-fat feta, crumbled

• Method

1. Step 1
   Place the mushrooms in a bowl with the olive oil, garlic and 1/4 cup (60ml) of the balsamic vinegar, and toss to coat mushrooms in the mixture.
2. Step 2
   Heat a lightly oiled chargrill over high heat. When hot, add the mushrooms in batches and cook for 3-4 minutes, tossing occasionally, until cooked all over.
3. Step 3
   Place salad and parsley leaves in a bowl with the remaining tablespoon of balsamic vinegar, then toss to combine.
4. Step 4
   Divide the salad among plates, then top with mushrooms and feta.

Barbequed mushroom and pumpkin salad

• Ingredients

•  1kg pumpkin, cut into 1cm-thick wedges
•  6 flat mushrooms, sliced
•  1/2 cup (125ml) olive oil
•  2 tablespoons brown sugar
•  2 teaspoons ground cumin
•  Salt & freshly ground pepper
•  2 tablespoons fresh lemon juice
•  160g baby spinach leaves
•  Crusty bread, to serve

• Method

1. Step 1
   Place 1/2 the pumpkin in a single layer onto a microwave safe plate. Cover and microwave on High for 4 minutes. Repeat with remaining pumpkin. Set aside for 5 minutes.
2. Step 2
   Place mushrooms in a shallow dish. Combine 1/4 cup (60ml) olive oil, brown sugar, cumin and salt and pepper in a screw-top jar and shake well to combine. Pour the dressing over the mushrooms, toss well. Cover and set aside 5 minutes.
3. Step 3
   Combine the remaining olive oil, lemon juice, salt and pepper in a screw-top jar, shake well to combine.
4. Step 4
   Preheat a barbeque plate on a medium-high heat. Add the mushrooms and cook, tossing frequently, for 2-3 minutes. Transfer to a plate. Add the pumpkin and cook 2-3 minutes each side. Arrange the spinach, mushrooms and pumpkin onto serving plate. Drizzle dressing. Serve with bread.

BBQ flat mushrooms and white bean salsa

• Ingredients

•  4 thin slices prosciutto
•  400g can cannellini beans, rinsed and drained
•  1/2 cup shredded radicchio leaves
•  2 small ripe tomatoes, diced
•  2 shallots, finely chopped
•  1 small yellow capsicum, seeded and diced
•  1 tablespoon chopped chives
•  2 teaspoons Dijon mustard
•  1 teaspoon honey
•  1 tablespoon white wine vinegar
•  2 tablespoons olive oil
•  8 medium bbq flat mushrooms, wiped and stalks removed
•  Baby rocket, to serve

• Method

1. Step 1
   Preheat a grill on high and line 2 baking trays with non-stick paper. Place prosciutto onto one tray and grill 1-2 minutes or until crisp and golden. Turn over and grill and further 1-2 minutes. Remove and set aside to cool.
2. Step 2
   Combine cannellini beans, radicchio, tomatoes, shallots, capsicum, chives and prosciutto in a large bowl and mix well. Whisk together mustard, honey, vinegar and 1 tablespoon of oil. Pour over salsa and toss to coat. Season to taste with salt and pepper.
3. Step 3
   Brush mushrooms with remaining oil and season with black pepper. Place onto baking tray bottom side up, and cook 2 minutes. Turn over and cook 2-3 minutes depending on the thickness of the mushroom.
4. Step 4
   To serve, spoon salsa onto serving plates, top with two mushrooms and baby rocket.

Beef with mushroom and sundried tomato

• Ingredients

•  1/4 cup plain flour
•  800g diced beef
•  2 tablespoons olive oil
• 2 small brown onions, sliced
•  1/2 cup dry white wine
•  2 cups Campbell's Real Stock Chicken
•  350g Swiss brown mushrooms, quartered
•  1/2 cup chopped sundried tomatoes
•  1 tablespoon chopped fresh rosemary leaves
•  mashed potato, to serve

• Method

1. Step 1
   Place flour and beef in a snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a deep frying pan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.
2. Step 2
   Add onion to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add wine and stock. Bring to the boil. Add to slow cooker. Add mushrooms. Stir to combine.
3. Step 3
   Cook, covered, on LOW for 5 hours or until beef is tender. Stir in tomato and rosemary. Cook, covered, for 5 minutes or until heated through. Serve with mash.

Creamy mushroom and pine nut fusilli

• Ingredients

•  20g unsalted butter
•  2 tablespoons olive oil
•  1 onion, thinly sliced
•  2 garlic cloves, thinly sliced
•  200g Swiss brown mushrooms, thickly sliced
•  200g fresh shiitake mushrooms*, stems trimmed, thickly sliced
•  150g oyster mushrooms, roughly chopped
•  1/2 cup (125ml) white wine
•  500g fusilli (or other short pasta)
•  250g creme fraiche*
• 1/3 cup (50g) pine nuts, toasted*
•  1/2 cup roughly chopped flat-leaf parsley leaves

• Method

1. Step 1
   Heat the butter and 1 tablespoon of the oil in a deep frypan over medium-low heat. Add the onion and cook for about 5 minutes, then add the sliced garlic and cook for a further 5 minutes, or until soft and fragrant.
2. Step 2
   Add the Swiss brown, oyster and shiitake mushrooms with the white wine and bring to the boil. Reduce the heat to low and simmer, stirring, for 5 to 10 minutes, or until the wine is reduced and the mushrooms are tender.
3. Step 3
   Meanwhile, cook the pasta in a large saucepan of boiling water until al dente or according to packet instructions.
4. Step 4
   Remove the mushroom mixture from the heat and stir through the creme fraiche and remaining oil, followed by the toasted pine nuts and parsley.
5. Step 5
   Add the sauce to the drained pasta and toss to combine. Season to taste with sea salt and freshly ground black pepper and serve immediately.

Creamy mushrooms and garlic with asparagus

• Ingredients

•  60g butter
•  2 tablespoons olive oil
•  2 cloves garlic, crushed
•  500g cup mushrooms, quartered
•  300ml thickened cream
•  1 tablespoon fresh chives, snipped
• Asparagus, steamed, to serve
•  Bread, thick slices, toasted, to serve

• Method

1. Step 1
   Heat butter and oil together in a large frying pan on high. Add garlic and cook, stirring for 1 min.
2. Step 2
   Stir in mushrooms and saute for 4-5 mins, until tender.
3. Step 3
   Pour in the cream. Cook, stirring, until the sauce boils. Reduce heat and simmer for 3-4 mins, until sauce thickens. Season to taste. Stir in the chives and serve on toast with asparagus.

Creamy shallot and mushroom fettuccine

• Ingredients

•  400g Coles brand fettuccine
•  1 tablespoon olive oil
•  8 shallots, peeled, cut into wedges
•  20g butter
•  375g sliced mushrooms
•  2 garlic cloves, thinly sliced
•  1 tablespoon Coles brand wholegrain mustard
•  300ml thickened cream

• Method

1. Step 1
   Cook the fettuccine in a large saucepan of salted boiling water following packet directions. Drain, reserving 1 cup of cooking liquid.
2. Step 2
   Meanwhile, heat oil in a large frying pan over medium heat. Cook shallots, stirring occasionally, for 5 mins or until golden and soft. Add butter and increase heat to high. Add mushrooms and garlic. Cook, stirring often, for 5 mins or until golden. Stir in mustard. Add cream. Simmer for 3-5 mins or until sauce thickens slightly.
3. Step 3
   Add the fettuccine and enough reserved cooking liquid to form a sauce. Toss to combine.

Crunchy noodle and mushroom coleslaw

• Ingredients

•  1/4 red cabbage (250g), finely shredded
•  1 large carrots, peeled and cut into thin strips
•  1 red capsicum, seeded and cut into thin strips
•  2 shallots, sliced into thin strips
•  1 Lebanese cucumber, halved, seeded and thinly sliced
•  150g cup mushroom, thinly sliced
•  100g Chinese crunchy noodles
•  3 tablespoons sweet chilli sauce
•  2 tablespoons lime juice
•  2 tablespoons oil
•  1 tablespoon fish sauce
•  24 medium cooked prawns, peeled, deveined with tails intact

• Method

1. Step 1
   Place shredded cabbage, carrot, capsicum, shallot, cucumber, mushroom and noodles into a large serving bowl. Toss gently to mix.
2. Step 2
   Whisk sweet chilli sauce, lime juice, oil and fish sauce together. Add prawns and toss to coat.
3. Step 3
   Pour dressing over salad and toss to evenly coat. Arrange prawns on top of salad and serve immediately.