Marinated Mushrooms

Prep: 20 mins | Cook time: 20 mins | Serves:  12

750g small mushrooms
750g white vinegar
100g sugar or sugar substitute
1kg water
5 bay leaves
10 black peppercorns
2tsp salt
1 head garlic, cloves only, sliced
up to 500g extra virgin olive oil

Optional flavourings:
1 long red chili finely sliced
½ red onion, finely diced
or
1 orange, rind only, sliced
3 sprigs thyme
or
1 lemon, rind only
2 sprigs rosemary


  1. To prepare the mushrooms, remove any dirt with a moist paper towel. Bring the vinegar, water, sugar, bay leaves, peppercorns, salt, and garlic to the boil in a medium saucepan.
  2. Place mushrooms into the liquid and boil for up to 20minutes. Mushrooms will float and bob around to begin with and slowly absorb water and sink slightly, decreasing in overall size, and turn glossy and light brown in colour.
  3. Drain well and place in airtight jars with your chosen flavourings, then cover in olive oil.

Refrigerate for best preserve but bring to room temperature before serving.

Serving suggestions
• Spoon mushrooms on top of your favourite toast.
• Scramble or poach eggs and serve alongside mushrooms for a special Sunday breakfast.
• Serve alongside your favourite cheese for a delicious grazing board addition.
• Serve as a part of tapas offerings.

Dietary notes
• Vegetarian and vegan as is
• Dairy free and gluten free as is, and refined sugar free optional.

Soba Noodle Salad With Teriyaki Mushrooms

Prep: 15 mins | Cook time: 10 mins | Serves:  4

  • 270g packet soba noodles
  • 1 bunch asparagus, halved, thinly sliced on the diagonal
  • 2 tablespoons white wine vinegar
  • 3 teaspoons sesame oil
  • 2 teaspoons caster sugar
  • 1 green onion, thinly sliced on the diagonal
  • 2 1/2 tablespoons vegetable oil
  • 3 garlic cloves, thinly sliced
  • 6cm piece fresh ginger, peeled, cut into matchsticks
  • 400g Swiss brown mushrooms, sliced; or 400g cup mushrooms
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon lemon juice
  • Fresh coriander sprigs, to serve

  1. Cook noodles following packet instructions, adding asparagus for last minute. Drain. Cool under cold running water. Dain well. 
  2. Meanwhile, combine vinegar, sesame oil and sugar in a large bowl. Stir until sugar dissolves. Add noodle mixture and onion to dressing. Toss until well coated.
  3. Heat vegetable oil in a large frying pan over high heat. Add garlic and ginger. Cook, stirring, for 1-2 minutes or until golden. Remove with a slotted spoon. Add mushrooms to hot pan. Cook for 3 minutes or until golden. Add teriyaki sauce and lemon juice. Toss to coat and cook for 1-2 minutes or until sauce has reduced and mushrooms are glazed. 
  4. Divide noodle mixture between 4 serving bowls. Top with mushrooms and garlic mixture. Serve sprinkled with coriander.

Mediterranean Poke Bowl with Mushrooms

Prep: 15 mins | Cook time: 2 mins | Serves:  4

  • ½ iceberg lettuce, shredded
  • 1 Lebanese cucumber, cut into ribbons
  • 200g packet Perino tomatoes, halved
  • 1 bunch radish, trimmed, thickly sliced
  • 2 1/2 tablespoons extra virgin olive oil
  • 180g packet haloumi, cut into 12 slices
  • ¼ cup pepita and sunflower seed mix, toasted

Marinated Button Mushrooms

  • ¼ cup white wine vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 1 garlic clove, crushed
  • 3 fresh sprigs thyme, coarsely chopped
  • 200g white button mushrooms, quartered

  1. Make marinated button mushrooms.
    Combine vinegar, sugar, salt, garlic and thyme in a shallow plate.  Stir until sugar has dissolved. Add mushrooms. Toss to coat. Stand for 10 minutes, tossing occasionally.
  2. Divide lettuce between 4 bowls. Arrange cucumber, tomatoes and radish over salad. Drain mushrooms, reserving 2 tablespoons marinade. Add mushrooms to serving bowls. Add 2 tablespoons oil to reserved marinade. Stir to combine. 
  3. Heat remaining oil in a large frying pan over high heat. Add haloumi. Cook for 1 minute each side or until golden and soft. Arrange haloumi in bowls. Drizzle with dressing. Serve sprinkled with seed mix.

Cook’s note: These marinated mushrooms are great also for an antipasto shared plate or to toss through a Summer salad. 

You can also use 200g brown button; or 200g larger mushrooms such as Swiss brown or cup, quartered 

Mushroom and Potato Pizza

Prep: 15 mins | Cooking time: 12 mins | Makes:  2 pizzas

  • 300g fresh ricotta
  • 1/2 cup finely grated parmesan cheese
  • 1/3 cup extra virgin olive oil, plus extra to drizzle
  • 2 garlic cloves, crushed
  • 2 x 250g packets pizza dough (see note)
  • 100g baby potatoes, very thinly sliced
  • 200g brown cup mushrooms, sliced; or brown or white button mushrooms, sliced; or larger mushrooms halved and sliced 
  • Baby rocket leaves, to serve

  1. Preheat oven to 240°C/220°C fan-forced. Combine ricotta, parmesan, 2 tablespoons oil and garlic in a bowl. Season with salt and pepper. With oiled hands, spread each pizza dough over 2 greased baking trays.  Crumble ricotta mixture over bases. Arrange potato over ricotta. Top with mushroom. Drizzle with remaining oil. Season with salt and pepper. Bake for 10-12 minutes or until base is cooked and mushrooms are golden.
  2. Sprinkle with rocket. Drizzle with extra oil. Serve.

Cook’s note: You can find fresh pizza dough in the refrigerated section, near the fresh pasta. But you can also use a ready-made pizza base from the bakery section of the supermarket.

Mush-Boom Potato Pizza

One Pan Mushroom Shakshuka

Prep: 5 mins | Cooking time: 15 mins | Serves:  4

  • 2 tablespoons extra virgin olive oil
  • 200g Swiss brown cup mushroom, quartered;
  • or 200g white button mushroom, halved 
  • 1 red onion, cut into wedges
  • 2 garlic cloves, finely chopped
  • 1 bunch English spinach, washed, leaves picked
  • 4 eggs
  • Sprinkle of paprika
  • Toasted bread, to serve

  1. Heat oil in a large frying pan over medium-high heat. Add mushrooms and onion. Cook, stirring occasionally, for 6 minutes or until golden. Season with salt and pepper. Add garlic. Cook stirring for 30 seconds. Stir through spinach. Cook for 1 minute or until spinach starts to wilt. 
  2. Make 4 holes in pan. Break an egg into each hole. Cook, covered, for 4-5 minutes or until white is set. Season with salt and pepper and sprinkle eggs with paprika. Serve immediately with toasted bread.

French Onion Mushroom Cob

Prep: 15 mins | Cooking time: 25 mins | Serves:  12

  • 1 tablespoon extra virgin olive oil
  • 200g swiss brown mushrooms, diced;
  • or 200g white mushrooms, diced 
  • 1 red onion, finely chopped
  • 375g cream cheese, softened
  • ½ cup whole-egg mayonnaise
  • ½ cup grated tasty cheese
  • 40g packet French onion soup mix
  • ¼ cup finely chopped chives, plus extra to serve
  • 450g white cob loaf
  • Vegetable sticks, to serve

  1. Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper.
  2. Heat oil in a large frying pan over medium-high heat. Add mushroom and onion. Cook, stirring, for 4 minutes or until golden and liquid has evaporated.
  3. Reserve 2 tablespoons mushroom mixture. Combine remaining mushroom mixture in a large bowl with cream cheese, mayonnaise, tasty cheese, soup mix and chives. Season with pepper.
  4. Use a serrated knife to cut 4cm from top of cob loaf and reserve. Remove bread from centre of loaf, leaving a 2cm-thick shell. Tear bread pieces into 3cm pieces. Spoon mushroom mixture into shell. Sprinkle with reserved mushroom mixture. Top with lid. Place on prepared tray. Arrange bread pieces around cob. Bake for 20 minutes or until golden. Sprinkle with extra chives. Serve with vegetable sticks.