mushroom recipes
Here's a collection of mushroom recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our mushroom producer and order yours click here.
Japanese-Style Stir Fry
Green Beans with Mushroom Butter
Green Beans and Mushrooms with Sour Cream
Garlicky Mushroom Croutes
Mushroom and Tofu Salad
Garlicky, Goaty Mushroom Pate
Mushroom Toasties
Balsamic Mushrooms on Toast
print page
This stir-fry is an easy experiment in oriental cooking.
- 225 g carrots, cut into small 2.5cm strips
- 225 g Broccoli
- 100 g mushrooms, cut into quarters
- 1 tablespoons sunflower oil
- 1 teaspoon grated fresh root ginger
- Cooked noodles to serve
- For the sauce:
- 1 tablespoon sesame oil
- 1 tablespoon sake, or dry sherry
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 2 teaspoons sugar
First mix all of the ingredients for the sauce together, and then leave aside. Lightly steam the broccoli until just tender. Set this aside also. Heat the oil in a large fry pan. Add the grated ginger and the mushrooms and stir-fry for one minute. Add the carrots and cook for about 2-3 minutes. Pour in the sauce mixture and bring to the boil, then reduce the heat. Cover and leave to simmer for around 5 minutes or until the carrots are cooked. Finally, add the broccoli and heat through. Arrange the noodles in bowls with the carrots and broccoli. Spoon some of the hot sauce on top. Serve immediately.
back to top
This dish takes about 5 minutes to prepare, and 10 minutes to cook
- 1 tablespoon unsalted butter, softened
- 160 g (5&1/2 oz) mushrooms, minced
- 2 teaspoons fresh parsley, minced
- 2 cloves garlic, minced
- 450 g (1 lb) green beans, trimmed
Combine first 4 ingredients and salt and pepper to taste in a bowl. Mix well. Place green beans in a steamer basket over boiling water. Cover pan and steam 10–12 minutes or until tender. Transfer to a serving bowl and toss with mushroom butter.
back to top
- 225 g green beans
- 45 g butter
- 225 g mushrooms
- 120 ml sour cream, mixed with a teaspoon of cornflour
- Salt and pepper to taste
Steam the beans until just tender and then drain well. Melt the butter in a large pan and sauté the mushrooms on a high heat so that they do not lose their juices. Cook until tender. Stir in the beans and heat through. Add the sour cream and season with salt and pepper. Cook briefly but do not allow to boil. Serve immediately.
back to top
Serves 2.
- 1 small onion, chopped very finely
- 40 g (1&1/2 oz) Butter
- 175 g (6 oz) Mushrooms, chopped very finely
- 1 clove of garlic, crushed
- Parsley, 2 tablespoons finely chopped
- Parmesan, 1 tablespoon grated
- 2 eggs
- 50 g (2 oz) Fromage frais
- Salt and pepper
- 2 large crusty rolls
- Butter, 25 g (1 oz) melted
Cook the chopped onion in the butter gently for 4-5 minutes until soft and translucent, then turn the heat up and toss in the chopped mushrooms. Stir-fry so that they are well coated with the butter, and cook for 3-4 minutes until they are crisp and hot. Turn the heat down and stir in the garlic and parsley. Cook for a minute or so gently, then add the Parmesan. Beat the eggs thoroughly and scramble them lightly into the mushroom mixture so that they are creamy, then cool. Mash the fromage frais and combine with the mushroom mixture. Season to taste and leave to one side. Cut the rolls in half and scoop out the bread in the middle, leaving the crusts as shells. Brush with melted butter and crisp in a warm oven for 10 minutes. Pile the warm mushroom mixture into them and serve at once.
back to top
For the dressing:
- 3 tablespoons wine vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon dry mustard
- 1 small clove garlic, peeled and crushed
- 120 ml olive oil
- Salt and pepper to taste
For the salad
- 225 g tofu
- 1 lettuce, shredded
- 100 g mushrooms, sliced
- 1 tablespoon fresh basil
- 1 tablespoon fresh marjoram
Mix together all of the ingredients for the dressing except the olive oil. Whisk in the oil and then set aside. Mash the tofu in a salad bowl and toss with the dressing. Add the lettuce, mushrooms and herbs and toss again.
back to top
Pates were made for picnics. This one is perfect for lazy
summer dining in the sun. You can also freeze it and melt it as a sauce for
steak or stuff it into a breast of chicken before wrapping in bacon and roasting
until tender. Serves 4 as part of a picnic spread.
- 3 handfuls of mushrooms (so, 3 portobellos, about 18 button or cup mushrooms
or literally 3 handfuls of wild mushrooms - use any variety or a combination)
- 1-2 tbsp butter
- 1-2 tsp extra virgin olive oil
- 2 garlic cloves, peeled
- 100g Abergavenny goat's cheese
- 1 handful of fresh tarragon, leaves only (or you can use parsley instead)
- roughly chopped Freshly ground black pepper
Brush the mushrooms clean and slice thinly - about 1/2cm thick. Melt 1tbsp butter
in a frying pan with 1 tsp extra virgin olive oil. Add the mushrooms and sauté
for 5 minutes. Crush the garlic cloves and mince finely. Add to the mushrooms
and cook for another 3-5 minutes, or until tender and starting to golden - add
up to 1tbsp more butter and 1tsp more olive oil, if need. Take off heat and
cool for moment. Place cheese in the bowl of a food processor, add mushrooms
and herbs. Blend until smooth. Season with black pepper. You can eat it straight-away,
slathered on warm, buttered bread, but its best if you chill it for an hour
or so before serving.
back to top
My husband bought a toasted sandwich maker ages ago and it’s one of those kitchen gadgets that sits at the back of the cupboard collecting dust all the time. But recently, I dug it out and I’ve actually been using it quite a lot – mostly for brunchy sandwiches. We had this one last weekend with boiled eggs. It was heavenly – and my two year old gobbled it up! This recipe makes one sandwich. If you don’t have a toaster, simply sautee the mushrooms slices with the spring onion – using the noted butter quantity, and the requested splash of balsamic. Preheat the oven to 180, pile the cooked mushrooms into the bread with all the other items, wrap in foil and cook for about 10 minutes. Then, finish the off by quickly pan frying each side of the sandwich/each outer-facing piece of bread for about 2 minutes, until golden, using just a bit of olive oil.
- 2 x 1 ½cm thick slices of a nice white loaf – pain de campagne is a firm favourite of mine, but any will do
- ½ tsp butter
- 4 x 1cm thick slices of mushroom
- 1/2 spring onion, cut into very thin rounds
- 4 slices of Taleggio cheese – or any really good melting cheese
- 1 slice Prima Vera Parma Ham
- ½ tsp balsamic vinegar
- A small handful of fresh parsley, basil or tarragon
Butter one side of each bread slice. On one of the buttered sides, pile the mushroom slices, cheese, spring onion, ham and herb. Drizzle the balsamic vinegar over the other side of bread and top. Carefully place in your sandwich toaster and close – toast for about 2-3 minutes.
back to top
Serves 4
- 200g Portobello mushrooms
- 2 garlic cloves, peeled and finely chopped
- 1 tbsp butter, plus extra to butter the bread
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp finely chopped fresh parsley
- 400g loaf Long Crichel long fermentation bread
Brush the mushrooms clean and then cut into 1cm-thick slices. Melt the butter in a frying pan, once bubbly add the oil.
Warm for a minute and then add the mushrooms, sauté for a few minutes and then add the garlic. Fry until the mushrooms are golden.
Then, drizzle in the balsamic and let it bubble and soak into the mushrooms until fully absorbed.
Season with pepper (you don’t really need salt – or at least not much of it as the vinegar is a touch salty). Finish with the fresh parsley.
Slice the bread into 2cm-thick, toast and butter. Top with the warm mushrooms and serve.
back to top