Garlic pork and mushroom stir-fry
To speed up prep time, this recipe uses a clever trick of microwaving mushrooms to help concentrate the flavour and reduce the amount of oil they are often required to cook, creating a silky and less greasy result.
Fettucine with mushrooms
Ready in 15 minutes, this recipe is perfect for busy weeknights. Use the soaking liquid from rehydrating dried porcini to create a savoury, umami-rich sauce for the pasta.
Braised Cantonese chicken with mushrooms and lily flowers
This bowl of comfort takes advantage of the mushroom's porous structure which absorbs the soy-based savoury sauce. Perfectly served over steamed jasmine rice.
Mushroom risotto
This risotto is made in the traditional “all’onda” (wave risotto) method, typical of Northern Italy. It creates a dense and creamy risotto, meaning the risotto moves almost like an ocean ‘wave’ from the thickened texture of the rice.
Braised mushroom noodles
Mushrooms also pair wonderfully with noodles, forming a delectable fusion of earthy umami flavours. Microwaving the mushrooms beforehand not only helps drain excess fluid but also prevents them from absorbing too much oil.
Lamb and mushroom sliders
Lamb and blitzed portobello mushrooms are a perfect combination for juicy flavourful sliders. Served with fresh tzatziki and warm brioche buns, these will be winners at your next gathering.
Mushroom open lasagne
A great weeknight-friendly dish, this mushroom lasagne really cuts down on the cooking time of a traditional lasagne without sacrificing the umami-rich flavours.
Stir-fried chicken and mushrooms
Any mix of Asian mushrooms will work for this dish, bringing with them an extra dose of meatiness. After a quick marinade for the chicken, the finished stir-fry will be ready to eat in a matter of minutes.
Mushroom cacciatore with polenta
Cacciatore, or 'hunter' in Italian typically refers to a dish prepared 'hunter'-style in a tomato-based sauce, often made with braised chicken or rabbit. This vegetarian version features mushrooms, served on a bed of buttery polenta.
Beer-battered mushrooms
Thickly sliced mushrooms coated in a simple and light batter of flour and beer, deep-fried and tossed with native ingredient salt. Super easy yet irresistibly crunchy and delightful.
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