Meal Occasion: All day

Antipasto Platter

  • 1/3 cup extra virgin olive oil
  • 2 tbs balsamic vinegar
  • 1 garlic cloves, crushed
  • ½ lemon squeezed
  • Dried oregeno to dress
  • Salt & ground black pepper
  • 200g button mushrooms
  • Char-grilled vegetables such as eggplant, pumpkin, capsicum, semi dried tomatoes
  • Cheese and fresh-cut ham
  • Crusty bread to serve
  1. Combine oil, vinegar, garlic, lemon, oregano salt and pepper in a bowl. Add mushroom mix to coat. Cover and refrigerate for 2 hours or overnight to marinade.
  2. Spoon mushrooms into a bowl. Arrange platter and place mushrooms. Serve with crusty bread.

*Note: char-grilled veggies are all available in the deli section of your supermarket where you buy fresh cut ham and salami. Add as much or as little as you like to graze along or with family and friends!

Mushroom Antipasto Salad

  • 400g button mushrooms
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp caster sugar
  • salt and ground black pepper, to taste
  • 200g Kalamata olives
  • 200g (1 cup) semi-dried tomatoes
  • 12 slices char-grilled eggplant*, roughly chopped
  • 1 cup small basil leaves

*Note: char-grilled eggplant is available from most delicatessens.

  1. Place mushrooms into a large bowl. Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine.
  2. Pour dressing over mushrooms and toss well to coat mushrooms in mixture. Cover and set aside to marinate for 30 minutes, stirring every 10 minutes.
  3. Just before serving, add olives, semi-dried tomatoes, eggplant and basil leaves to mushrooms and gently toss to combine. Season with salt and pepper and serve.

BBQ Marinated Mushrooms

  • 2 tablespoons extra-virgin Olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 4 (150g each) large flat mushrooms or portobello mushrooms

Lemon wedges, to serve

  1. Preheat a barbeque chargrill on a medium-high heat. Combine oil, garlic, thyme and rosemary in a bowl. Season with salt and pepper. Brush mushrooms with oil mixture.
  2. Barbeque mushrooms to 6-8 minutes, turning halfway during cooking, or until lightly charred.

Serve immediately with as a side or with salad!

Barbecue Mushrooms with Eggplant & Basil

  • 1/4 cup olive oil
  • 1 garlic clove, crushed
  • Salt and ground black pepper, to taste
  • 8 small flat mushrooms (portobella or white flat)
  • 1 medium eggplant, cut into 1cm-thick slices
  • 2 vine ripe tomatoes, sliced
  • 4 bocconcini*, sliced
  • 1/3 cup basil leaves
  • Toasted Turkish bread, to serve or our favourite a fresh crunchy ciabatta loaf!

*bocconcini are fresh mozzarella cheese balls available from supermarkets and delicatessens.

  1. Preheat a greased barbecue plate on medium-high. Combine oil, garlic and salt and pepper in a small bowl. Brush both sides of mushrooms and eggplant with oil. Barbecue eggplant for 3 minutes on each side and mushrooms for 2 minutes on each side or until tender.
  2. To assemble; place mushrooms onto serving plates. Top evenly with vine ripened tomatoes, eggplant, bocconcini and basil leaves.
  3. Season with salt and pepper. Serve with toasted Turkish or crunchy ciabatta bread.

Mushroom & Chickpea Dip

  • 1/4 cup olive oil
  • 1 small brown onion, finely chopped
  • 1 tbs ground cumin
  • 400g cup mushrooms, chopped
  • 300g can chickpeas, rinsed, drained
  • 1/2 cup greek-style yoghurt
  • 1 tbs tahini (sesame paste)
  • 1/2 small lemon, juiced
  • 1/2 cup chopped chives
  • Extra chopped chives & olive oil to serve
  1. Heat 2 tbs oil in a non-stick frying pan over medium-high. Add the onion and cumin and cook, stirring often, for 5 minutes until soft. Increase heat to high, add the mushrooms and cook, stirring occasionally 5 minutes or until mushrooms are tender. Set aside to cool to 10 minutes.
  2. Meanwhile, place the chickpeas, 2 tbs yoghurt, tahini, 1 tbs lemon juice and remaining 1 tbs oil in a food processor. Process until smooth. Transfer to a bowl.
  3. Drain excess moisture from the mushrooms and add to the chickpea mixture with the chives and remaining yoghurt. Season with salt and pepper and stir gently to combine.
  4. Place a piece of wrap onto the surface, cover and refrigerate overnight if time permits. Sprinkle with extra chives & drizzle with olive oil to serve.

Herb Crusted Mushrooms

  • 3 eggs
  • 1/3 cup plain flour
  • 3 cups fresh white breadcrumbs
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tbs finely chopped chives
  • 18 Button or small cup mushrooms
  • 18 Swiss Brown button mushrooms
  • canola oil, for frying
  • lemon wedges, to serve
  1. Preheat oven 150°C. Whisk the eggs together in a shallow bowl. Place the flour in a large snap lock bag, season with salt and pepper. Combine the breadcrumbs, parsley and chives in a shallow bowl.
  2. Place all the mushrooms into seasoned flour, shake to coat. Dip 1 mushroom at a time into the egg and then coat well in the breadcrumb mixture, pressing the breadcrumbs on to secure.
  3. Heat the oil and a medium saucepan or wok over medium heat until hot. Cook the mushrooms in batches for 3-4 minutes or until golden. Use a slotted spoon to remove mushrooms to a wire rack over a baking tray. Keep warm in the oven while cooking the remaining mushrooms.
  4. Serve warm with lemon wedges.