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Mushroom recipes - Our favourite mushroom recipes so you can make the most out of your organic mushrooms

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
Mushroom Bolognese
Magical Mushrooms

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Japanese-Style Stir Fry

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.

Green Beans with Mushroom Butter

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.

Green Beans and Mushrooms with Sour Cream

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.

Garlicky Mushroom Croutes

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.

Mushroom and Tofu Salad

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
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.

Garlicky, Goaty Mushroom Pate

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.

Mushroom Toasties

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.

Balsamic Mushrooms on Toast

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.

Mushroom Bolognese

Mushrooms are so meaty that you can, in fact, swap them out for beef in a classic Bolognese.

Prep time: 20mins
Cooking time: 45mins

Serves 4

a few splashes of olive oil
2 onions, finely diced
4 large garlic cloves, chopped
2 large carrots, finely diced
2 sticks of celery, finely diced
400g mushrooms (any variety), finely chopped like mince
sea salt and black pepper
800g tinned tomatoes
a splash of balsamic vinegar
a glass of red wine
2 bay leaves (optional)
2 tablespoons tomato puree
a few sprigs of rosemary and/or thyme, leaves f inely chopped

To serve

400g dried spaghetti
a good handful of fresh rocket or watercress to serve
50g Parmesan cheese, finely grated

Place a large pan or pot over a medium heat. Add a glug of oil. When it's hot, add the onions, garlic, carrots and celery. Sizzle until soften, 10-15mins. Add the mushrooms. Season well. Cook until they start to pick up colour and loose some of their moisture.

Tip in the tomatoes, a splash of balsamic and the wine. Let it bubble up until it reduces down a bit and the sauce starts to thicken up. Cook your pasta in the meantime.

Once the pasta is done and the sauce is thick, give it a little taste. Adjust seasoning as needed. Then, fold in the herbs. Tumble the pasta through the sauce. Plate up and finish each with a mound of greenery (rocket, watercress or just a nice handful of chopped parsley), a little drizzle of olive oil and some parmesan.

Magical Mushrooms

This super easy and versatile number can be folded through freshly cooked pasta with a splash of olive oil for a delicious, simple supper. Or, use as a pâté or dip - with celery, carrots, radishes, oat cakes, toast... Or, melt it as a sauce for steak, or stuff into a breast of chicken before wrapping in bacon and roasting until tender. It also freezes well. Magical.

Prep time: 15 mins
Cooking time: 15 mins

Serves 4

3 mugs cleaned and sliced mushrooms (any type)
A spoon of butter
Olive oil
2 garlic cloves, finely chopped
1 lemon
100g Abergavenny goat's cheese
1 handful of fresh tarragon or parsley, leaves roughly chopped
Sea salt and freshly ground pepper

Melt a little spoonful of butter in a frying pan with a splash of olive oil. Add the mushrooms. Season well. Sizzle till they start to pick up colour. Add the garlic and a good squeeze of lemon juice. Cook a little longer, till tender, add more oil if needed. Grate in some lemon zest. Take off heat to cool for a mo. Put the cheese in the bowl of a food processor, add warm (but not sizzling hot) mushrooms and herbs. Blend till smooth. Season to taste.